Pecorino Al Fieno
Regional selection:
Toscana, Umbria
Selection by milk:
Sheep
Milk Treatment:
Pasteurized milk
The texture of this pecorino is white and compact and the flavor is strong, vegetal and very savory. It is aged at Canti's cheese factory in Tuscany until it reaches the right maturity. It is then placed under hay to absorb the aroma and flavor of the grass. Ageing under hay gives the cheese a lot of added flavor, recalling a spring meadow. It is a very classical treatment for Italian cheeses that dates back centuries. Some hay is left on the cheese rind to decorate it.
