Sicilian sheep’s milk pecorino cheese, marinated in balsamic vinegar while ageing for 60 days. This gives a brownish glaze to the rind and a subtle sweetness to the cheese.
Try as a table cheese or grate/shave over salads, pasta or risotto. Delicious eaten in the ‘Italian’ way – with walnuts and honey!
Available as a ‘wedge’ of approx 250 g (small) or as a whole cheese of approx 1.5 kg (large)
Also available – young pecorino with truffle or with olives, roquette and chilli (Fantasia), or with Pistachio