With May and June milk, when the sheep eat the best grass of the year and the fields are colored with the yellow of thousands of chamomile flowers, here is where the story of Pecorino Camomilla begin. Pecorino Camomilla is an old memory of when Paolo was little and used to spend time with his grandma Anita.
As soon as the Pecorino was made, it was set out to dry and in the evening it was put in the cool pantry. As the days went by and the cheese aged, to keep it as long a possible Paolo’s nonna put the cheese in large wooden crates covered with fresh cut chamomile. In the afternoon they were stored closed up under the arches in the heat and then put in the pantry in the evening after opening the cases.
This was the perfect way to create creaminess in the cheese and to keep the softness as well as maintaining the aroma of the chamomile that was so aptly paired with that of fresh milk. For almost three years Paolo has dedicated all of his passion to recreating ancient family traditions and the aroma and flavors of this cheese meld into a symphony of something unique and inimitable. Perfect with raw seasonable vegetables, on its own with a touch of fresh black pepper and a drizzle of EV Olive oil atop crusty warm bread and a glass of Alsace Riesling or a Dry Albana from Romagna.
