Emilia Romagna, Italy
Pecorino alla Canapa
Pecorino alla Canapa takes direct inspiration from Paolo’s grandmother, a wonderful cook who would also make cheese for the family from the sheep raised on their small farm. She would typically bury the wheels in hemp leaves and brush it with linseed oil to maintain its moisture as it aged. A few years ago, Paolo decided to revive this tradition, aging the handcrafted pecorino for 90 days in the aromatic plant, which imparts a subtle herbal flavor. Preorder only.