Pecorino Toscano Dop Morbidi
This popular and centuries-old DOP table cheese is manufactured in Tuscany (Toscano in Italian) region of central Italy. Made from pasteurized sheep’s milk
It is aged for about 6 months. It is firm, nutty and rich in flavour with hints of butterscotch.
Region : Sienna, Tuscany
Size : 250g approx. cut fresh
Grand Formaggio Di Pecora Sardo
This is a Sardinian pecorino cheese, cooked, coagulated with calf rennet. The flavour highlights the scent of the Mediterranean pastures on which they feed the sheep. Was established with the intent to use all substances present in milk, essential for our body, thus improving the nutritional aspect and in particular, one linked to the digestibility of fat and milk protein. During his long ripening occurs a strong proteolysis and lipolysis: both proteins that fats are broken down into smaller organic molecules, making the product easy assimilation by the body and easier to digest. In addition to the low salt content and the large content of calcium lactate, it is recommended in any diet food, as in that of hypertensive, but also to strengthen the skeletal system and prevent osteoporosis.
Morbidi Pecorino Al 4 Pepe
The taste of four different kinds of pepper gives a rich and unique flavour of freshly ground pepper.
Size: approx 250g wedge cut to order
Morbidi Pecorino in Foglie di Noce Whole Wheel
All the ranges of Morbidi Pecorino sheep’s milk cheese, aged and matured for a variety of periods, are made with milk from the pastures of Crete Senesi area, where the animals are also bred.
Aging cheese in walnut leaves is in keeping with the tradition of the Siena area’s forefathers who used this method to preserve Pecorino during the warm months. The protection offered by the leaves allows the cheese to age slowly, taking on strong and antique flavour characteristics that are long forgotten among other Pecorinos.
Region: Siena, Italy
Milk: Sheep
Size: approx 400g
Morbidi Pecorino in Foglie di Olivo Whole Wheel
All the ranges of Morbidi Pecorino sheep’s milk cheese, aged and matured for a variety of periods, are made with milk from the pastures of Crete Senesi area, where the animals are also bred.
Aging cheese in olive leaves is in keeping with the tradition of the Siena area’s forefathers who used this method to preserve Pecorino during the warm months. The protection offered by the leaves allows the cheese to age slowly, taking on strong and antique flavour characteristics that are long forgotten among other Pecorinos.
Region: Siena, Italy
Milk: Sheep
Size: approx 400g
Morbidi Pecorino Sotto Paglia Whole Wheel
All the ranges of Morbidi Pecorino sheep’s milk cheese, aged and matured for a variety of periods, are made with milk from the pastures of Crete Senesi area, where the animals are also bred.
It is characterized by a strong personality with a hay-colored rind, and is covered in hay as it matures. This cheese is not heated or pasteurized, thereby maintaining many characteristics of the sheep’s milk. Production is limited to periods when sheep are able to supply milk with the appropriate characteristics. The rind is solid and marked by holes of the natural fermentation.
Region: Siena, Italy
Milk: Sheep
Size: approx 400g
Morbidi Pecorino Sotto Vino Whole Wheel
All the ranges of Morbidi Pecorino sheep’s milk cheese, aged and matured for a variety of periods, are made with milk from the pastures of Crete Senesi area, where the animals are also bred.
Cheese obtained with fresh pasteurised sheep’s milk, processed with traditional methods with the addition of selected enzymes. It is a sweet pecorino, with an unmistakable flavour given by the pomace in which it is left to mature.
Region: Siena, Italy
Milk: Sheep
Size: approx 400g
Morbidi Pecorino Stagionato in Grotta al Tartufo Whole Wheel
All the ranges of Morbidi Pecorino sheep’s milk cheese, aged and matured for a variety of periods, are made with milk from the pastures of Crete Senesi area, where the animals are also bred.
The first 60 days the cheese ripens in the maturation chamber. Afterwards, all cheeses are transferred to natural caves (grottos). There they are rubbed in with linseed oil, put on pine tables and turned once a week. Like this, the cheese ripens again 60 days and slowly develops his powerful but refined and typical truffle taste.
Region: Siena, Italy
Milk: Sheep
Size: approx 1kg
Pecorino Canestrato Lucano
Moliterno is, above all, an area where the cheeses produced higher up the mountains are brought together and ripened in the mountain valleys of the Agri River. Moliterno Sheep’s cheese (or ‘Incanestrato’ due to the fact that the cheese forms are put to dry in baskets – canestri) has the exclusive characteristic of being produced by adding a small amount of goat’s milk to that of the sheep, giving it a very distinctive taste.
This classical cheese from Basilicata region is produced higher up the mountains are brought together and ripened in the mountain valleys of the Agri River. Canestrato Lucano cheese (or ‘Incanestrato’ due to the fact that the cheese forms are put to dry in baskets – canestri in Italian) has the exclusive characteristic of being produced by adding a small amount of goat’s milk to that of the sheep, giving it a very distinctive taste.
Region: Basilicata, Italy
Milk: Sheep and Goat
Size: approx 250g wedge cut to order
Morbidi Truffle Pecorino
The perfect mariage of a tuscan pecorino with black shaved truffle from piedmont. Still young in age the texture is smooth grassy and nutty from sheep’s milk cheese. The truffle throughout the cheese have a distinctive.The milk for all Morbidi cheeses is sourced from local farms in the Siena region and made into cheese within 24 hours of milking.
Region: Tuscany, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Pecorino al Tartufo Cacio di Bosco Il Forteto
The perfect marriage of a tuscan pecorino with bianchetto shaved truffle from Norcia, Umbria. The texture is smooth grassy and nutty from sheep’s milk cheese. The truffle throughout the cheese have a distinctive flavour. The milk for all Il Forteto cheeses is sourced from local farms in the Mugello region of Tuscany and made into cheese within 24 hours of milking.
Region: Tuscany, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Mastorazio Pecorino Casa Madaio
This is a mature pecorino aged for around 12 to 18 months in natural caves, creating a full, slightly piccante flavour with a unique herbaceous finish and a subtle savouriness – the type of flavour that can't be replicated by industrial cheeses. Serve with antipasti or enjoy with a glass of Sangiovese. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: appprox 250g wedge, cut to order
Canestrato Pecorino Casa Madaio
A traditional pecorino from Basilicata hand-made with milk from small farms and then cave-matured. The flavour is full and round with a slightly savoury bite and an elegant but complex finish – each bite offers something different: hints of green grass, butterscotch, roast lamb and dried herbs. Absolutely delicious – it will have you coming back for more and more!
Region: Basilicata, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Calcagno Pecorino Casa Madaio
A full-flavoured, mature pecorino from Sardinia hand-made with milk from small, local farms and aged in natural caves for around 1 year. Calcagno is a classic southern pecorino with a balanced savoury, piccante bite and a long-lasting finish. The texture is firm and flaky, but not dry – perfect for serving on antipasti platters with olives and meats. From artisan cheese-makers and affineurs Casa Madaio.
Region: Sardinia, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Trebbione Mature Pecorino
Just one smell, one taste of this pecorino and you will be transported to the gentle, grassy hills of Tuscany. It is matured wrapped in hay, which imparts an extra flavour to the cheese. The taste is long and rich – nutty, grassy and sweet with hints of lanoline coating the end palate. Enjoy with a glass of your favourite red wine.
Region: Tuscany, Italy
Milk: Unpasteurised Sheep
Size: approx 250g wedge, cut to order
(NB: Whole 2.5 kg cheese in box shown)
Suggested accompaniments:
Brezzo Chestnut Honey
Senga Pear & Cinnamon Jam
Pecorino in Grotta
This full-flavoured pecorino is matured the traditional way – on pine boards in a stone cellar, known as a grotta. It is also coated with hay when it is young to protect the cheese and to add a deep, complex grassy flavour that compliments the rich, buttery flavours of the sheep’s milk. The cheese develops a subtle savoury bite. It is smooth and even on the tongue, coating the entire palate with the flavours of the Tuscan countryside.
Region: Tuscany, Italy
Milk: Sheep
Size: approx 250g wedge cut to order
Fiore Sardo Pecorino DOP Busso Slow Food Presidio
A rustic pecorino from the island of Sardinia in Southern Italy. It has a subtle, smoky, rustic flavour and round grassy, slightly sheepy notes to finish. During maturation the texture becomes firm and slightly crumbly, but not overly dry. Ideal to serve with antipasti platters, or on a cheese board with our Brezzo Chestnut Honey.
Region: Sardinia, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Pecorino Romano Dop 200g
We source our Pecorino Romano from Argiolas – one of only many producers in Sardinia, not the traditional region of this cheese (because most Romano cheeses are now made in Sardinia). It is dry salted and then matured in natural caves for at least 7 months to create rich, long-lasting piccante flavour with a well-balanced salty note. The rich sheep’s milk creates a full buttery feel through the end palate. The texture is firm and appears slightly grainy. Pecorino Romano is an excellent grating and cooking cheese traditionally used in many Italian dishes to create a rich, savoury flavour. It can also be used to make a fresh pesto with basil, garlic and pine nuts.
Region: Sardinia, Italy
Milk: Pasteurised Sheep
Size: approx 200g wedge
Pecorino Fresco Coratino
A typical semihard sheep milk cheese with elastic consistency, few holes and pale yellow paste. Produced according to traditional technology that provides the use of natural rennet and the manual control of the key operations.
For a long time it was used as a grating cheese, now it is emerging as a table cheese.
Region: Puglia/Basilicata, Italy
Milk: Pasteurised Sheep
Size: Approx 250g wedge, cut to order
Paglierino Pecorino Casa Madaio
A medium-matured pecorino, cave-aged for around 3 to 4 months. It is made with milk from sheep grazing in the National park of Cilento and the Valley of Diano. The flavour is balanced and gentle – slightly sweet, nutty, grassy flavours coming from the rich sheep’s milk with a mild, savoury finish. A delicious pecorino to serve on cheese platters, enjoy with a glass of Rosé or Pinot Noir. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: approx 250g wedge cut to order
Whole Pecorino in Grotta Gift Box
Love your pecorino? Buy a whole wheel of Pecorino in Grotta – a smooth Tuscan pecorino coated with hay, and receive complimentary: 3 mini accompaniments.
Contains:
1 whole wheel of Pecorino in Grotta (approx 2.2kg)
3 x Mini Accompaniments
All packed in a wooden cheese box with ribbon.
The cheese: This full-flavoured pecorino is matured the traditional way – on pine boards in a stone cellar, known as a grotta. It is coated with fresh hay when it is young to protect the cheese and to add a deep, complex grassy flavour that compliments the rich, buttery flavours of the sheep’s milk. The cheese develops a subtle savoury bite. It is smooth and even on the tongue, coating the entire palate with the flavours of the Tuscan countryside.
Region: Tuscany, Italy
Milk: Sheep
Whole Trebbione Pecorino Gift Box
Love your pecorino? Buy a whole wheel of Trebbione – a mature Tuscan pecorino coated with hay, and receive complimentary: 3 Mini Accompaniments.
Contains:
Whole wheel of Trebbione Pecorino (approx 2.5kg)
3 x Mini Accompaniments
All packed in a wooden cheese box with ribbon.
RegioThe cheese: Just one smell, one taste of this pecorino and you will be transported to the gentle, grassy hills of Tuscany. It is matured wrapped in dried hay, which imparts an extra flavour to the cheese. The taste is long and rich – nutty, grassy and sweet with hints of lanoline coating the end palate. Enjoy with a glass of your favourite red wine.
Region: Tuscany, Italy
Milk: Sheep
Morbidi Pecorino Stagionato in Fossa
This cheese is made according to the ancient practise of ‘pit-maturation’ – this process can’t be rushed and is well worth the wait. Young cheeses are wrapped in a cheese-cloth then placed inside a small stone pit in the ground, which is sealed over to restrict oxygen flow. After a few months the cheeses are retrieved, transformed by the unique environment. A rich, savoury flavour and pronounced bite develop to compliment the sweet, grassy notes in the cheese.
Region: Tuscany, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge cut to order
