Pecorino Oro Antico
Ever felt jealous of how a cheese is treated? Young wheels of Pecorino Toscano receive luxurious olive oil baths during their six or more months of aging in a stone cellar. Tanginess develops along that rubbed rind, creating a burnished rind with a craggy interior. This pasteurized sheep’s milk treat from Tuscany sets the gold standard for pecorinos. Firm and flaky, this aged and crunch cheese has the desirable sheepy-nutty-grassy trifecta that is everything you want in an aged sheep's milk. Wild herbs and a hint of something citrusy linger on the tongue, brightening this nutty cheese. This precious Pecorino should be savored with a glass of Sangiovese.
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Just the Facts
Pale Ales & IPAsHoppy Beers - Pale Ale, IPA, Amber, Red Ale
Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.
Pinot GrigioA lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
RoséWe love them all! Everything from light, crisp Provence style to deep and fruity Spanish Rosados. Don’t be afraid to enjoy rosé year-round, but we like the summer staple best with refreshing, mild cheeses that are great in warm weather.
Pair with: Young chevres like Coupole and bloomy rinds like Moses Sleeper for the lighter stuff. A darker, fruitier rosé can stand up to a heavier cheese like nutty Pecorino Oro Antico. Sparkling rosé is a perfect match for Nettle Meadow Kunik.