Want to take a deep Italian flavor dive?
How about pairing your red with some “Pecorino Paglia e Fieno” ?
This Pecorino happily ripens in a cosy coat of straw and hay, keeping it warm while arming it against invaders and providing it with a unique taste.
The method of maturing cheeses, covering them in straw and hay is a very old one, dating back to ancient times. The coating protects from insects and mold and at the same time infuses the fauna flavors into the paste, producing a wonderful cheese that reflects the countryside it was born in.
Our individual is a delicate workman with a hidden punge, dancing a salt and sour tango into an amaranth, nutty-butter finish.
Pecorino by the way derives from the word “pecora” which means sheep in Italian and, having been mentioned already in the writings ofHomer and Vergil, it´s origins lie in times BC.
It is made out of ewe´s milk which, depending on the kind of Pecorino and the producers will, can be raw or pasteurized. Following the motto ‘where there is sheep – there is Pecorino’ it is produced through all of Italy from up the Emilia Romagna all the way down to Sicily and comes in young and aged variations.
Today there are 6 types of Pecorino under PDO (protected designation of origin) status:
- Pecorino di Filiano (Basilikata)
- Pecorino Crotonese (Calabria)
- Pecorino Romano (produced in Lazio, Sardegna and Tuscany)
- Pecorino Sardo (Sardegna)
- Pecorino Siciliano (Sicily)
- Pecorino Toscano (Tuscany)
Gustav, while planning his next travel, rates our evening Pecorino 13/10 and hums in his sleep – 1 sheep, 2 sheep…all the sheep for me…