organic Raw milk Pecorino aged in pomace

Description

Both abbucciato, semi-seasoned or even seasoned cheeses can be aged in pomace. The cheeses need to be well structured and not soft. This is the most aggressive of all refinements as the pomace alters the flavor of the cheese. At Casale we use the pomace from our own wine production. The cheese is first soaked in the organic wine of Casale, and then inside a barrel previously used for the maturation of the wine, it is laid on a bed of pomace and completely covered with it. The cheese changes – it receives a slight acidulous, alcoholic and intense note. When paired with the right wine it can be a unique tasting experience.

Additional information