Description
The Aged Pecorino under ash Il Carbonaro Rocca Toscana cheeses is prepared today using the old recipe of the dairy. The pecorino is made with sheep's milk from local farms. The pecorino is aged as in the past under ash, this process gives the cheese its typical aromas. The aged pecorino under ash has a straw-yellow colored paste, and the cheese is sold with the ash still on the rind. Cheese to be savored in its pure form to appreciate its finesse. Pairings: The aged pecorino under ash is excellent in its pure form to savor its aromaticity and fullness. We recommend pairing it with typical Tuscan cured meats like finocchiona or with not overly sweet jams. Storage: Store in a cool, dry place Processing: The fresh milk from the morning milking is collected and brought to the dairy, where it is pasteurized and inoculated with rennet and lactic cultures. Once the curd is obtained, it is broken up and the shape of the cheese is formed. The pecorino is then aged under ash for a considerable time. Aging: 22