By chance the Pecorino di Fossa is a very particular type of cheese that is aged by being wrapped in white sheets, and put underground. It is usually during the late summer and early autumn this distinctive cheese is aged, when the dry turf gives the cheese its aroma and that typical intense flavor.
2.6 pound (1.2 kilogram) – Aged 5 months – Weight Approximates
Ingredients: Pasteurized sheep’s milk, salt of Volterra, rennet, ferments
Grated alone with acacia honey, but finds many solutions in the kitchen as a filling for cannelloni or crepes. To accompany, use a sweet white wine, or an aged red
Ships from New York
Product of Tuscany, Italy