Pecorino al Fieno

Name: Pecorino al Fieno
SKU: A01194
Price: 2520 JPY
Availability: InStock

~200 g

¥ 2,520 ¥ 2,722 incl. tax

Made 100% from sheep milk, boasting a buttery texture with a tint of hay flavor

In Roncofreddo, where a marvelous landscape of olive hills grow, you can find a family-owned cheese cellar called “Fossa dell’Abbondanza”. The cheese artisan Renato Brancaleoni makes cheeses that express the characteristics of that land. Meaning “Pecorino in hay”, the cheese is aged laying on natural hay, so that it absorbs the aroma of herbs. It has white-cream-colored soft and moist texture, and a rind with traces of straw incised during the maturation process. The aroma is rich of hays, reminiscent of pasture. Along with a buttery flavor it has a slight sweet aftertaste. We recommend to enjoy it simply as a table cheese accompanied with a glass of red wine.

sheep

semi-hard cheese

Emilia-Romagna

Average nutritional values per 100 g

Kcal:	394 Kcal
Protein:	26 g
Fat:	32 g
Carbohydrates:	0.8 g
Salt:	2 g

Guaranteed minimum of days until expiration after shipping: 30 Days

As sheep milk has a high concentration of protein and fat, cheese made from it has a rich and creamy taste with a strong and distinctive flavor. Sheep milk’s cheese has very long tradition and dates back to BC. Pecorino Romano is Italy’s oldest cheese, and was a staple food for the rations of the ancient Roman soldiers, thanks to its long-term storage quality.

Cheeses are classified into soft, semi-hard, and hard cheeses depending on their water content. Semi-hard cheeses aging varies between one to six months, a process giving them a slightly hard and mild flavor. As these types of cheese melt easily when heated, they are very well suited for everyday use such as a panini ingredient or grated cheese in cooking.

Thanks to its heavy rainfall and blessed greenery and the plains of the Po river basin, Emilia-Romagna has long been a thriving dairy farm. Grana Padano and Parmigiano, which are the largest producers of Italian DOP cheese are representative of this region. Emilia-Romagna alone accounts for the majority of Italy’s total cheese production.