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.
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
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Region: Franche-Comté, France
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Region: Champagne, France
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Region: Lombardy, Italy
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Region: Rhone-Alps, France
Milk: Pasteurised Sheep
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Region: Poitou-Charentes, France
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Appenzeller Extra 8 months
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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
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Region: South-western alps, Switerzerland
Milk: Unpasteurised Cow
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