Giancarlo Russo is passionate about cheeses and for them has given up his career as a manager, little by little, in order to completely dedicate himself to his true passion. With some friends he created the Stagionatori d’Arno and he has been going around Italy for a few years discovering its hidden treasures.
We have been fully convinced about his competence and the quality of his discoveries, therefore we decided to collaborate and to offer our customers a wide range of hand made cheeses, unique for their authentic and well-balanced taste.
We present Pecorino Abbucciato, a raw sheep`s milk cheese from Casentino valley near Arezzo. It is produced in a small family-run dairy farm, which is associated with new “Aretino Consortium”, where shepherds who rear the flock also follow the production of pecorino.
The annual production reaches 3500 pieces of whole cheeses, sheep are reared only with fresh or dry forage and, following traditional methods, it is used only sea salt. The maturation lasts 60 days, the cheese lays on chestnut wood tables.
This Pecorino has an intense taste, with note of dried fruits, long and balanced flavour. In the past, the shepherds were used to taste it with bread, today we suggest to taste it with a little spoon of honey, better if chestnut honey, with a glass of vinsanto.