Pecorino dei Malatesta al Sangiovese
Produced by Romaniae Terrae, Pecorino dei Malatesta al Sangiovese is an Italian cheese made with highly selected sheep's milk pasteurized at optimum temperature. Cheese wheels are first matured in a cold room at 6° - 8°C. Later, during the final stage of maturation they are treated with Sangiovese red wine and kept in a cold room at 8°C for about 30 days.
The Sangiovese red wine gives the cheese a dark burgundy rind beneath which lies a smooth white paste with a delicate mouthfeel and a sweet sheep's milk flavour with an aftertaste of wine.