Pecorino Fresco’s Taste
As the name suggests, this Pecorino is fresh ! Aged just one month, it has a soft, melty interior and a mild, milky taste, with subtle salty notes and a hint of lanolin. A fantastic snacking cheese that pairs perfectly with Castelvetrano olives. With Pecorino Fresco there is virtually no distinction between the rind and the interior of the cheese.
Made in Tuscany in Italy and comprised of the dairy farmers that supply the sheep’s milk for cheesemaking. Since Pecorino Toscano has name protected (DOP) status, the rules surrounding production of the cheese are strict. Sheep’s milk for cheesemaking is required to be sourced from the regions of Tuscany, Umbria & Lazio. The milk is pasteurized when it arrives at the creamery.
Serving Pecorino Fresco
Serve this light fresh cheese for dessert with a dry white wine!
How Pecorino Fresco is Made
When curdling occurs, they are looking for the curds to break into “hazelnut” sized pieces. Transferred into molds and are pressed by hand and hand salted repeatedly regularly for the first 36 hours and turned each time. Cheeses are then transferred into the aging rooms where, according to the DOP rules, they’re matured for a minimum of 30 days before release. With this version of Pecorino Fresco, there is virtually no distinction between the rind and the interior of the cheese.