Born from an ancient family tradition…
Until the end of the 60’s our producer Paolo and his family had a house in the countryside where they kept a few sheep so they could make cheese for the family.
Paolo’s grandmother ran the household and besides being a great cook she was also an amazing cheesemaker – she made terrific cheeses and she had an affinity for aging.
He remembers that every now and then she hid some cheese in barrels and to keep it as long as possible she covered it with hemp; every 2 or 3 days she took it out to check on it and brush it. After about 2 months she rubbed the rind with unfiltered linseed oil to keep it soft and she changed the hemp twice a week in order to keep the humidity very high and under constant temperature.
This long and crazy process continued until Christmas time when the Pecorino was used as merchandise for barter.
A few years ago Paolo revived this ancient family tradition and is proud to have done such a good job – the cheese combines aromas and complexities which melt into a symphony of unique and incomparable flavors
Perfect heated on a grill and seasoned with 2 drops of Saba, shaved atop smoked goose breast with cracked fresh pepper & flor de sal, on salad or on its own with a touch of Mitica® honey or a Casa Forcello® Mostarda Mantovana.
