The Drunken Pecorino
Tradition and Flavor in Fusion
The grape harvest is part of the annual story of Podere Il Casale. Also this year we picked the grapes early at the beginning of September.
With fermentation complete and the grape pomace remaining after pressing, we can finally talk again about our beloved Drunken Pecorino — the pecorino cheese aged in our pomace.
Waiting for the Milk
However, there is still one small detail: the cheese isn’t ready yet!
The sheep are giving birth during this period, and before December there won’t be much milk available, as it is primarily reserved for their lambs.
So we will have to wait a little longer to create the next batch of Drunken Pecorino.
What is Drunken Pecorin
Drunken Pecorino is one of the great classics in the world of cheese aging.
If a good cheese paired with a glass of wine is considered a perfect combination, Drunken Pecorino is the ideal fusion of the two: an authentic union of milk and grapes, of earth and tradition.
How It’s Made
After about two months of aging, the pecorino wheels are immersed in fresh grape pomace for approximately 5–6 weeks.
Before this step, each wheel is carefully washed with red wine, then placed in a box together with the pomace.
After about two weeks, the wheels at the bottom are swapped with those on top, so that all of them can uniformly absorb the aromas and moisture of the must.
During this period, a second natural fermentation takes place, promoted by the humidity of the pomace, which transforms the cheese into a unique product: the strong flavor of the pecorino blends with the fruity and aromatic notes of the wine.
The final result varies from year to year, depending on the type of pomace used—each production tells a different story, a different harvest, a different balance of aromas.
Drunken Pecorino is more than just cheese: it is the meeting of two worlds, milk and wine, which together offer an unmistakable taste experience, deeply rooted in the land.
