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Pecorino Fresco

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pecorino fresco cheese
Pecorino Fresco
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  • Pasteurized
  • Animal Rennet
  • Age: 30 days
  • Sheep Milk
  • Italy
  • Approachable
  • Soft

Pecorinos are like snowflakes—beautiful and distinct—but all made of the same stuff: Italian sheep’s milk. Pecorino Fresco is a young and supple version. Since it’s aged for only 30 days, its ivory paste maintains a grassy and sweet taste. The brief maturation period ensures an overall lighter flavor, even though it’s rich with butterfat. Shave slivers over pasta or a salad as a creamy complement to your dish.

“An asset to any cheeseboard, this mild cheese will please anyone. I suggest layering your board with walnuts, fresh pears, jams, and Italian Acacia honey to make this cheese shine.”
Murray’s Retail – New York, NY
Pasteurized Sheep's Milk, Salt, Rennet, Lactic Ferments

Allergens: Milk

  • The shorter the period of maturation for a pecorino, the milder the taste. Since this pecorino is aged for only 30 days, it lacks the bite often found in versions that are aged for longer.
  • The three main types of pecorino are fresco, semi-stagionato, and stagionato, which depend on age. Fresco, the youngest of the three types, has the creamiest, softest texture. Stagionato is aged for the longest period of time. Its texture is crumbly and its flavor is much more intense. Semi-stagionato falls right in the middle of these two. It’s typically aged for about six months, which is longer than fresco, but not as long as stagionato. It also falls in between the other two types in terms of texture and paste.
  • Pecorino dates back to at least 2,000 years ago.
  • The name “pecorino” has its roots in the Italian word “pecora,” which means sheep.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.

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