The Aged Bagnolese Pecorino 6 months from Milk Coop is one of the flagship cheeses of the Irpinian company. It represents one of the most deeply rooted traditions of the place, when farmers and breeders of the area, to recharge their energies, would stop to enjoy aged pecorino along with other foods to gain calories and to have a nourishing meal that is also low in cholesterol. However, it is not just an important meal for manual laborers: aged pecorino is also a table specialty that delights the palates of many discerning customers! Let’s start with the milk. The milk used to produce the walnut pecorino cheese is raw milk from the Bagnolese sheep, also known as Malvizza. The genuineness of the product is precisely linked to these last ones! The reason? The Malvizze sheep are left to roam free and feed on what nature offers them in the paths of the Irpinian pastures. The Bagnolese pecorino is skillfully worked by hand, following exclusively traditional methods. The 6-month aging gives the cheese an intense and hearty flavor, typically spicy.
Shipping costs £40.63, free over £252.30
Price VAT included
The Aged Bagnolese Pecorino 6 months from Milk Coop is one of the flagship cheeses of the Irpinian company. It represents one of the most deeply rooted traditions of the place, when farmers and breeders of the area, to recharge their energies, would stop to enjoy aged pecorino along with other foods to gain calories and to have a nourishing meal that is also low in cholesterol. However, it is not just an important meal for manual laborers: aged pecorino is also a table specialty that delights the palates of many discerning customers! Let’s start with the milk. The milk used to produce the walnut pecorino cheese is raw milk from the Bagnolese sheep, also known as Malvizza. The genuineness of the product is precisely linked to these last ones! The reason? The Malvizze sheep are left to roam free and feed on what nature offers them in the paths of the Irpinian pastures. The Bagnolese pecorino is skillfully worked by hand, following exclusively traditional methods. The 6-month aging gives the cheese an intense and hearty flavor, typically spicy.
