Landmark Creamery Pecora Nocciola
We're not in Italy anymore, Toto - this sheep's milk masterpiece is all-American. While your translations are correct - "Pecora" does indeed mean sheep in Italian - this unique cheese hails from the great state of Wisconsin. It's crafted there by Anna Landmark and Anna Thomas Bates, co-owners of Landmark Creamery. These Annas once dreamed of making handmade, small batch cheeses that stand up to the tough competition that makes up the Wisconsin cheese scene, and Pecora Nocciola is proof that that dream has come true. Brown buttery, lightly salty and pleasantly firm, Pecora Nocciola fits nicely into any cheese spread and can satisfy all palates at the party. Tamper down some of its sheepy tang with fig spread, or beef up the brine with a salty treat like marcona almonds or cured meats. Wash it all down with a dry red wine or Wheat Beer.
Just the Facts
Pour a glass of...
ChiantiChianti is named for a region in Italy, and is actually made from a blend of grapes (mostly Sangiovese). This dry, medium-bodied wine has a distinct herbal quality (think rosemary and oregano) with flavors of dried plums and cherries.