Pecorino Foglie di Noci
Pecorino Foglie di Noci is an Italian sheep's milk cheese aged wrapped in fresh walnut leaves, a practice rooted in Tuscany and Emilia-Romagna that doubles as preservation and seasoning. The leaves leave their mark on the rind and on the paste underneath, pulling woodland aromatics straight into the cheese as it firms up in the cave.
The paste is semi-hard with a buttery base, breaking into a slightly crumbly bite under the knife. On the palate it opens with the natural sweetness of aged sheep's milk, then pulls into a real walnut and forest-floor character that comes directly from the leaves, finishing long and savory with a gentle peppery lift on the back of the tongue. The rind itself is striking, patterned by the leaves that wrapped it, with that herbaceous, slightly tannic edge that gives the cheese its name.
This is one of those pecorinos that does more than the standard recipe asks of it. The walnut-leaf wrap gives it a sense of place and season, and it sits right in the sweet spot where firm sheep's milk meets something that tastes a little like autumn.
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Product Information
Shipping & Returns
Shipping & Returns
Pecorino Foglie di Noci
Pecorino Foglie di Noci
Pecorino Foglie di Noci is an Italian sheep's milk cheese aged wrapped in fresh walnut leaves, a practice rooted in Tuscany and Emilia-Romagna that doubles as preservation and seasoning. The leaves leave their mark on the rind and on the paste underneath, pulling woodland aromatics straight into the cheese as it firms up in the cave.
The paste is semi-hard with a buttery base, breaking into a slightly crumbly bite under the knife. On the palate it opens with the natural sweetness of aged sheep's milk, then pulls into a real walnut and forest-floor character that comes directly from the leaves, finishing long and savory with a gentle peppery lift on the back of the tongue. The rind itself is striking, patterned by the leaves that wrapped it, with that herbaceous, slightly tannic edge that gives the cheese its name.
This is one of those pecorinos that does more than the standard recipe asks of it. The walnut-leaf wrap gives it a sense of place and season, and it sits right in the sweet spot where firm sheep's milk meets something that tastes a little like autumn.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Pecorino Foglie di Noci is an Italian sheep's milk cheese aged wrapped in fresh walnut leaves, a practice rooted in Tuscany and Emilia-Romagna that doubles as preservation and seasoning. The leaves leave their mark on the rind and on the paste underneath, pulling woodland aromatics straight into the cheese as it firms up in the cave.
The paste is semi-hard with a buttery base, breaking into a slightly crumbly bite under the knife. On the palate it opens with the natural sweetness of aged sheep's milk, then pulls into a real walnut and forest-floor character that comes directly from the leaves, finishing long and savory with a gentle peppery lift on the back of the tongue. The rind itself is striking, patterned by the leaves that wrapped it, with that herbaceous, slightly tannic edge that gives the cheese its name.
This is one of those pecorinos that does more than the standard recipe asks of it. The walnut-leaf wrap gives it a sense of place and season, and it sits right in the sweet spot where firm sheep's milk meets something that tastes a little like autumn.
