Pecorino Oro Antico
- Animal Rennet
- Age: 8 Months
- Sheep Milk
- by Il Forteto
With a name that translates to “antique gold,” earthy and robust Pecorino Oro Antico lives up to its description. Bathed in luxurious olive oil before aging for at least six months in a stone cellar, this pasteurized sheep’s milk cheese sets the gold standard for pecorinos. As it matures, the rubbed rind develops a zesty, peppery flavor that permeates its crumbly, crunchy paste—building on the cheese’s nutty, grassy notes. Slice it up and stack on a Rustic Bakery Flatbread with some Murray’s Sliced Speck.
- Pecorino Oro Antico translates to the Italian for “antique gold.”
- It follows the same recipe as Pecorino Toscano, but is aged for a longer period of time—at least six months.
- The cheese is made using pasteurized sheep’s milk.
- Sheep’s milk contains higher fat content than cow’s milk or goat’s milk.
- As a result, sheep’s milk cheese develops a deeply nutty flavor punctuated with plenty of grassy notes as it ages.
- Pecorino Oro Antico is rubbed with olive oil during the aging process to maintain rind integrity and impart peppery herbaceous flavors. As a result, the rind develops a rich, golden hue.
- It’s a dense cheese, with a crystalline texture that’s similar to a Parmigiano Reggiano or Grana.
- The cheese is best served alongside a sweet fruit spread or fresh pears and figs to contrast its savory, salty notes.
- It can also be grated over pastas and soups.
- Founded in 1977, Il Forteto is a farming cooperative based in Barberino di Mugello, a small community located about 25 km north of the city of Florence.
- A group of students and young workers would gather and discuss big-picture issues of the day, and the need to work together to solve them.
- In an effort to create a sustainable way of life with good working conditions, they channeled their energy into farming.
- Today, the co-op offers a wide array of dairy products, including yogurt, mozzarella, burrata, and ricotta.
- They stick to high-quality, cow’s milk and sheep’s milk from local Tuscan dairy farmers to create their products.
- They also raise heritage Chianina beef, make bread in a wood-fired oven, and grow apples, wheat, barley, corn and olives.
- They operate stores, pop-up events, raise flowers, and enjoy visitors.
We love them all! Everything from light, crisp Provence-style to deep and fruity Spanish rosados. Don’t be afraid to enjoy rosé year-round, although this summer staple shines with refreshing, mild cheeses that are great in warm weather.