Pecorino Foglie Di 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.