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Pecorino Oro Antico

$35.00 / Lb
pecorino oro antico cheese
Pecorino Oro Antico
  • Pasteurized
  • Animal Rennet
  • Age: 8 Months
  • Sheep Milk
  • by Il Forteto
  • Italy
  • Approachable
  • Soft

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.

“So many pecorinos, so little time—but Pecorino Oro Antico is one you do not want to miss. The cheese is massaged with olive oil as it ages, building a perfectly balance of nutty and grassy flavors. I recommend pairing with some Taralli crackers and Pesto Rosso.”
Murray’s Culinary – New York, NY
Pasteurized Sheep’S Milk, Salt, Rennet, Lactic Ferments.

Allergens: Milk

  • 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.
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.
  •  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.

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