Pecorino Stagionato in Foglie di Noci

Pecorino Stagionato in Foglie di Noci owes its fresh and intense flavour to the aroma released by the fresh walnut leaves that wrap the forms during the maturing process. After an initial maturation of about a month, the pecorino forms are selected and left to mature for a further 30 days between layers of freshly picked walnut leaves. Thanks to the fermentation and enzymatic processes activated by the leaves, the cheese develops a unique aromatic profile, which evokes nature and the dairy tradition. This technique gives the pecorino a particular aromatic complexity, making it a delight for the most demanding palates.

Milk: Sheep.

Organoleptic Characteristics

• Appearance: Cylindrical shape wrapped in fresh walnut leaves. Ivory white paste, compact and slightly moist.
• Aroma: Fresh and intense, with vegetal and slightly herbaceous notes, enriched by the characteristic scent of walnut leaves.
• Flavor: Balanced and aromatic, with a taste that recalls walnut leaves and the natural notes of aging.
• Texture: Compact and slightly crumbly, with a soft texture that absorbs the aromas of the leaves.

Wheel diameter: 12 cm.

Recommended Pairings

• Honey: Honeydew Honey

Honeydew honey, with its slightly bitter flavor and woodsy notes, enhances the vegetal aroma of the walnut leaves and adds a natural sweetness that contrasts with the complexity of the pecorino.

• Pearls: White Dressing and Truffle Pearls

White Dressing and Truffle Pearls add an elegant, earthy touch that pairs perfectly with the aromatic notes of the cheese, intensifying the taste experience.

• Compote: Pear and "Balsamic Vinegar of Modena PGI" Compote

The sweetness of the pear and the acidity of the balsamic vinegar create a refined contrast with the fresh, slightly bitter flavor of the pecorino, enhancing its complexity.

• Gelatin: "Balsamic Vinegar of Modena PGI" Gelatin

The balsamic vinegar jelly adds a sweet and sour touch that enhances the vegetal notes and the scent of the walnut leaves, completing the aromatic profile of the cheese.

• Cream: Cream with "Aceto Balsamico di Modena PGI" and Figs

The cream combines the sweetness of figs with the acidity of balsamic vinegar, enriching the Pecorino with a combination that enhances its notes of nuts and nature.

• Purissima: Purissima di Mirtilli Selvatici

The purissima of wild blueberries, with its acidulous and slightly sweet taste, contrasts the earthy notes of the cheese, offering a fresh and original combination.

• Traditional: Mostarda Fina di Carpi

The Mostarda Fina di Carpi, thanks to its fruity and spicy intensity, pairs well with the Pecorino Stagionato in Foglie di Noci, adding a touch of elegance that enhances its unique characteristics.

Beer: Amber craft beer or a saison, which balances the vegetal notes of the cheese with a light fizz and complex aromas.

Wines: Structured white wine like a Greco di Tufo, or a delicate red like a Pinot Noir.

Bread: Rustic bread or walnut focaccia, which recalls the scents of leaves.

Other Suggestions: Ideal to be enjoyed on its own, accompanied by fresh fruit like grapes or figs, or as the protagonist on a cheese board to add a distinctive and aromatic note.

Recommended Knife: Rigid blade knife for aged cheeses, ideal for obtaining precise slices without compromising the consistency