Product Information
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
Related Products
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
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
Délice des Deux-Sèvres Cendree
A semi-matured goat’s cheese from the Loire Valley in France. Picked by Affineurs from the cheesemaker 10 days after making, Délice des Deux-Sèvre Cendree will spend a few extra weeks maturing nicely Traditionally ashed Délice des Deux-Sèvre Cendree has an oozy texture under the rind with a slightly chalky center. The clean citrusy and goat flavour pairs well with local a sauvignon blanc.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 150g each
Drunken Cheese Selection
There is a long history of coating cheese with grapes and maturing cheese in wine in Italy. We import a number of these specialty ‘drunken cheeses’, most of which are made by hand in small quantities. This is a selection of the most popular and includes:
- 4 premiun Italian Wine soaked hard cheeses 180g/200g each
- A packet of Mario Fongo Mini Lingue 100g
- Gift Hamper Box $10 extra – please select your preference below from ‘Options’
NB: Each cheese is cut approximately at 180g/200g. If an advertised cheese is not available, a similar cheese will be substituted. Wooden board, fruit, accompaniments and other equipment including knives and wine glasses shown in picture not included.
Gouda Boeren Oplegkass 36 months Slow Food Presidio
A truly unique aged Artisan Gouda. Only made during the summer season when cows graze on the open pastures of the Green Hart region, between the cities of Amsterdam, Rotterdam and Utrecht, this Gouda has a dense rich butterscotch flavour. “Opleg” meaning “aged” in Dutch, Boeren Goudse Oplegkaas is aged a minimum of 1 year, up to 4 years. As it’s a small production, this Gouda is part of the renown Slow Food Presidium.
Region: South Holland, Holland
Milk: Unpasteurised Cow
Size: Approx 250g wedge, cut to order
Bitto DOP
Bitto is a rare cheese produced in alpine pastures in the summer months. All Bitto is made in the artisan manner with techniques dating back to the seventeenth century. It is made with a blend of approximately 90% cow’s milk and 10% goat’s milk and aged a minimum of 1 year, usually longer. The flavour is deep with a pleasant tangy bite to finish.
Region: Lombardy, Italy
Milk: Cow/Goat Blend
Size: approx 250g wedge, cut to order
Prefere De Nos Montagnes
This Reblochon style cheese is a pasturised version of the classic Reblochon. Made in the Rhone Alps this mild washed rind has a slight scent of the cellar, a creamy texture and a nutty aftertaste. Its delicate and subtle flavours go well with a glass of Savoie wine and perfect to make Tartiflette.
Region: Rhone Alps
Milk: Pasteurised Cow’s Milk
Size: Approx 250g
Fiore Sardo Pecorino DOP Busso Slow Food Presidio Organic
A rustic organic smoked pecorino made by the shepards 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. Amember of the Slow Food Presidio. 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
Brunet (Goat Milk Robiola)
Another one of our best sellers, this is a great choice for goat’s cheese lovers and novices alike. It's made in the style of the traditional ‘robiola’ cheeses of Piedmont. The flavour is rich and creamy with a fresh finish and clean goat’s milk flavours. The texture is smooth and even, dense and a little fudgey.
Region: Piedmont, Italy
Milk Type: Pasteurised Goat
Size: Approx 250g each
Cinerino Pecorino Casa Madaio
Cinerino is a pecorino coated with aromatic ash from local myrtle trees. In the small town of Castelcivita, the feast of St Anthony is celebrated with bonfires where myrtle branches are burnt – this fine, grey ash is collected and used to coat the wheels of cheese to impart a flavour of myrtle and herbs which balances perfectly with the nutty, grassy notes in the matured cheese. A great choice for cheese and antipasti platters. From artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Sheep
Size: approx 250g wedge, cut to order
