Visitor Monitoring

Pecorino Foglie De Noce

Our story begins in a walnut grove set against the late spring sky of Emilia-Romagna with the tender leaves of sprawling hardwoods. Late in the season, before the leaves become bitter and dry, they are quickly gathered and layered in cozy clay crocks with just-made wheels of pecorino. Diminutive wheels of raw sheep milk cheese tuck away for a months-long nap amidst layers of these green walnut leaves, which impart a subtle earthiness and a deep herbaceousness to the cheese. Woken from their slumber and removed from their crocks, they continue aging in our New York City caves where the rinds—still mottled with now-dried leaves—are delicately brushed and cared for while the buttery richness of the paste grows in intensity. We like to pair a crumbly hunk with sliced finocchiona salami and a healthy pour of Nero d’Avola, though the velvety paste complements any hearty Italian red.

Just the facts

Country Italy
Region Emilia-Romagna
Milk Type Sheep
Pasteurization Unpasteurized
Rennet Type Animal
Age 3 months
Cheese Type Manchego and Sheepy
Wheel Weight 3 pounds
Pairing Recommendations

Pour a glass of...

  • Tempranillo

    Medium-bodied with flavors of cherry, as well as some cranberry which lends bright acidity. Cinnamon and clove spices, and earthy, leathery flavors balance things out.
    Pair with: Sheep’s milk cheese like Malvarosa or Pyrenees Brebis, flavored cheese (truffles, herbs, or spices), and younger leaf-wrapped cheeses with some funk – think Robiola Foglie de Fico.

  • Sauvignon Blanc

    Typically bright and lemony, with clean citrus flavors. Can also have grassy and vegetal aromas (think green bell pepper).

    Pair with: Soft, creamy goat milk cheeses, triple crèmes or mixed milk cheeses with a mineral edge, like Nettle Meadow Kunik or La Tur.

Pecorino Foglie De Noce zoom

Makes a great cheese plate with...