Pecorino vinaccia
Pecorino refined with grape pomace, ripening in a controlled environment for the first 4 months and refined in pomace for 2 months, vacuum packed storage at +4°C.
Size approx. 1.3 kg, vacuum packed.
Cylindrical in shape with flat sides and convex sides.
Thin and moist rind of grape pomace color, it is recommended to remove it to avoid foreign flavours.
White paste, absent holes.
Flavour with characteristic hint of wine.
Pecorino di fossa
Pecorino ripened in pits in Sogliano al Rubicone, ripening in a controlled environment for 4 months, each wheel is packed in a cotton bag and pitted for 3 months, vacuum-packed at 4°C.
Size approx. 1.25 kg, vacuum packed.
The shape is greatly influenced by the passage in the pit and is often elongated from the original one.
Light crumbly and greasy crust remains wrapped in the bag, it is recommended to remove it by scraping to avoid foreign flavours.
Straw yellow paste, slight holes.
Particularly decisive, complex, slightly spicy flavour, hint of sheep and hay.
Pecorino foglianoce
Pecorino ripened in terracotta jars with walnut leaves, ripened in a controlled environment for the first 4 months, aged for 2 months. Vacuum storage at 4°C.
Size approx. 1.25 kg, vacuum packed.
The shape is rounded, deformed by refinement.
Thin greasy yellow-green rind covered with walnut leaves, it is recommended to remove to avoid foreign flavours.
Light yellow paste, crumbly, absent holes.
Particular taste, slightly spicy flavour reminiscent of walnut leaf, scent of sheep.
