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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.

Organoleptic characteristics
Aspect: compact, yellow paste almost entirely without holes
Taste: intense and sweet with the aroma of walnut leaves
Serving suggestions: full bodied, red wines. Hot marrow chutney. Tuscan ‘unsalted’ bread
Technical characteristics
Milk: full fat, raw, sheep’s milk
Production method: artisan
Paste: pressed
Salting: dry
Ripening: at least 40 days
Production period: summer
Fats: 40% F-Dm
Weight: 1-2 kg
Size: variable
Producers: dairies from Montefeltro