Pecorino di Pienza in Carbone
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Pecorino di Pienza in Carbone
The sludge is the dense layer that is left on the bottom of the amphoras where the olive oil is conserved in winter.
Farm-workers spread it on the cheese moulds, often mixed with wooden ash, to create a natural rind that allows a long maturation.
The maturated Pecorino has a quite sharp smell and is sharpened in the olive oil sludge. The taste is salty and full, with sheep milk aromas.
It is excellent to tast with Chianti or Sangiovese and to be accompanied by broad beans.