Winner of the third prize in the category “flavoured cheeses” in the national competition “Trofeo San Lucio” in 2010, this cheese is a lot more than a simple pecorino. The cheese affineur and alchemist Andrea De’ Magi was able to create a new flavour combination, bringing together cheese from pasteurised sheep milk with the rustic flavour of hay. This cheese aged in hay and straw, with its hard rind covered in hay pieces, is a delicacy you won’t forget.
De’ Magi, with the rigorous care that has always characterised his work, wanted to combine his desire to experiment and create new flavours with recycling. As a matter of fact, he decided to give a second life to the small wooden barrels used to age wine to refine his pecorino cheeses. Once their function as wine container ends, Andrea De’ Magi fills the barrels with cheese and hay in well-defined quantities and leaves them to mature for a long time. The result is a pecorino cheese which is made to impress.
With its harmonious flavour enriched with vegetal hay notes and its crumbly and melt-in-mouth texture, this pecorino cheese aged in hay is perfect as a starter or in a cheese platter. It is available in three formats: 325, 650 and 1,300g.
NB: All given information about products on sale complies with the manufacturer's information.
AVERAGE NUTRITION VALUE per 100g:
Energy kcal 387
Energy KJ 1606
Protein g 25
Carbohydrate g 2. 3
Of which sugars g 0.0
Fat g 31
Of which saturates g 20
Salt g 1.2
Ingredients: pasteurised sheep MILK, starter cultures, rennet and salt. The surface is treated with hay.
MILK and MILK proteins