An aged Pecorino Canestrato is produced with pasteurized sheep's milk. At the end of the manufacturing process, the cheese is placed in special aging cells at a temperature of about + 4 ° C to +8 C with humidity of 82% where it is constantly checked and turned. Here it will rest until it has reached the right aging, at which time the product goes to market. Once the product is finished, the cheese is white, and for the taste, we rediscover a strong but delicate flavor.
Around 180 days stored in a cool place with a temperature around +8°/+10°. We recommend wrapping the cheese in plastic where it has been sliced and then wrap with cotton cloth.
With this pecorino we recommend pairing with various compotes, the most highly recommended are those of spicy figs and red onions with Vermentino di Toscana. It is also delicious with a Balsamic Vinegar I.G.P. 5 corone Giovanni Re. This is best accompanied with structured red wines such as the Orcia DOCG or Brunello di Montalcino.