The word Pecorino is derived from “pecora” which is Italian for sheep, and is used to define hard Italian cheeses made exclusively from 100% sheep’s milk. Because sheep’s milk has almost twice the fat of goat milk (and some breeds of cows), this results in a much richer cheese with more body to each bite. The lengthy maturation period of this particular cheese balances the taste of Pecorino with the strong taste of white truffles which combine to give this Tuscan specialty a complex and harmonious taste.

This Pecorino can be sliced and served as a table cheese and paired with honey, fruit compotes, or fresh seasonal vegetables, however it is extremely versatile and is equally at home when grated over salads, pasta dishes, or Ribollita soup.

Pairs with Tuscan red wines such as “Morellino di Scansano”, “Chianti Classico”, “Montecucco” or “Brunello di Montalcino”.