Pecorino foglie noci

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 and texture
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
Dimensions
variable
Producers
dairies from Montefeltro
Codice forma
n.d.
Codice tagliato
n.d.

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