Pecorino Fresco

$20.00/Lb


Pecorinos are like snowflakes; they are beautiful and distinct, but all made of the same stuff: Italian sheep's milk. This young and supple pecorino is only aged for 30 days, meaning that this pliable little bite is sweet and grassy instead of the sharp and barnyardy notes of an aged pecorino. Rich in butterfat, without the aging of other traditional pecorinos, it is lighter and a little bit more like sweet cream. This mild little cheese is rich without being overwhelming, and is by far a crowd-pleasing cheese. This Tuscan beauty loves a grassy, minerally glass of white wine as well as a picnic lunch.


Just the Facts

Country
Italy
Milk Type
Sheep
Pasteurization
Pasteurized
Rennet Type
Animal
Age
30 days

Pour a glass of...
  • Chenin Blanc

    Crisp and acidic with light minerality. You may smell stone fruit, apples, pear, quince, even some fresh herbs.

    Pair with: Tangy Loire Valley goat cheese to bring out crisp, mineral qualities in both. Something like Selles-sur-Cher will work perfectly!


  • Riesling

    This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

    Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
    Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast).


    Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
    Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.

  • Sauvignon Blanc

    Typically bright and lemony, with clean citrus flavors. Can also have grassy and vegetal aromas (think green bell pepper).

    Pair with: Soft, creamy goat milk cheeses, triple crèmes or mixed milk cheeses with a mineral edge, like Nettle Meadow Kunik or La Tur.