You already know and love our pecorinos - the Pecorino Toscano, Pepato Tipico, and Pecorino Fresca Verde. Well, we love pecorinos too, and have brought in three new ones! Pecorino comes from Italian "pecora", meaning sheep. All three of these new cheeses are made from raw sheep's milk, and are outstanding examples of what might be our favorite kind of cheese.
Fiore Sardo
Have you been missing the Pecorino Romano since we stopped carrying it? Well, Fiore Sardo is similar but even better. The name means "Sardinian Flower", and it does have some floral, grassy flavors to it, with a nice, creamy finish. It is slightly woody in flavor and does have some of the saltiness of Pecorino Romano but lacks the same excess of it, and is also not as gamy. Feel free to use in cooking or just enjoy with a glass of a somewhat tannic, full bodied red like a Sangiovese.
Pecorino Ginepro
From the Lazio region of central Italy, where Rome is located, Pecorino Ginepro is made in 6lb wheels and bathed in balsamic vinegar and juniper berries. This gives the semihard cheese an astringent, somewhat gin-like flavor with a touch of underlying sweetness from the sheep's milk. This cheese is just amazing and would be wonderful with Nebbiolos and other balanced red wines.
Foglie di Noci
Hailing from Marche, just north of Lazio, this wonderful cheese is bathed and turned daily for three weeks after it is made, and is then is layered with walnut leaves in barrels for several months. This gives the cheese a definite vegetal flavor and a light pepperiness. High in butterfat, it is a firm and slightly flaky cheese that would go very well with soft red wines such as Valpolicellas or some pinot noirs.
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