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Walnut tree leaf Pecorino cheese


The cheese is matured for several weeks in fresh leaves of the walnut tree, alternating a layer of leaves with a layer of cheeses in purpose built barrels.  The ripening period can continue further for a number of months, leaving the sheep’s cheese wrapped in the leaves.

Caratteristiche organolettiche
Aspetto: compact, yellow paste almost entirely without holes
Sapore: intense and sweet with the aroma of walnut leaves
Abbinamenti: full bodied, red wines. Hot marrow chutney. Tuscan ‘unsalted’ bread
Caratteristiche tecniche
Latte: full fat, raw, sheep’s milk
Lavorazione: artisan
Pasta: pressed
Salatura: dry
Stagionatura: at least 40 days
Produzione: summer
Grassi: 40% F-Dm
Peso: 1-2 kg
Dimensioni: variable
Produttori: dairies from Montefeltro