While our society tends to be based on “disposable” items, the world of agriculture has always considered recycling a normal day to day operation. This world is not too far from us and is worth looking at. This cheese is placed in “caratelli” those small oak barrels of about 100 lt. which first carry precious Vin Santo or other such wines and are then used by us like small “treasure chests” to make our precious pecorino even more precious.
We fill these small barrels with hay and cheese following the Affineur’s instructions. The cheese released from this refining process after a long maturing period truly stands out and will appeal to the palate of the most demanding cheese lovers. On 2010 he has won 3° place at “San Lucio Trophy”
Ingredients: pasteurised sheep MILK, live milk enzymes, rennet and salt. The rind surface is treated with hay.