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Murray's Pecorino Calabrese

$19.99/Lb


In the southernmost part of mainland Italy, Calabria's version of a Pecorino is the perfect table cheese. Milk is gathered from 50 different Calabrian farms, then aged for up to 8 months. Ivory colored and aged to a firmness, the aroma of lamb-wool wafts through the air. Bite into the wedge to unleash the robust, meaty flavor of the cheese, distinctly saline as it spreads across the palate. The cheese is highly snackable, especially with a bowl of briny olives and a drizzle of balsamic. It's just firm enough to grate over pasta, too - melt over buccatini and crack fresh pepper on top.


Just the Facts

Country
Italy
Milk Type
Sheep
Pasteurization
Pasteurized
Rennet Type
Animal
Age
7-8 months

Pour a glass of...
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    Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.

    Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Challerhocker and some sweeter blues like Bleu d’Auvergne would make a good match.

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    Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.

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    Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora.



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    Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.



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    Pair with: A mild, creamy blue like Cambozola Black.