Carefully tucked between layers of walnut leaves in a wooden barrel, this pecorino is left to mature for two to four months. The light and crumbly paste that emerges melts in your mouth and ushers in the milky, nutty, and herbaceous flavor of the cheese. From the storied cheese-producing region of Emilia-Romagna, this raw milk delight pairs wonderfully with a Valpolicella or similarly fruity Italian red.