Milk: Pasteurized Sheep
From Italy, this sheep’s milk cheese is loaded with walnuts. This pecorino has a cylindricall shape with slightly concave faces. It’s rind is a rugged reddish brown with an off-white to straw-coloured interior. It has the pleasing muskiness combined with the distinctive aroma and taste of walnuts. This cheese is excellent with salami and other cured meats or accompanied by fresh fruit such as pears, grapes and figs. The walnut flavour makes it an interesting addition when shaved over pasta or salads. Pair it with a Valpolicella Classico Ripasso or another of your favourite red wines.