Pecorino di Fossa
Un-pasteurised ewe's milk. Marche, Italy
At three months this rock-shape cheese is transferred to a cloth sack and taken to a volcanic cave, called 'Tufo'. Where it stays from August through September, giving it an aged, spicy flavour with a dry texture. Tradtionally served as a table cheese, try accompanying it with a Gorgonzola dolce. |
