Pecorino in Walnut Leaves
Made from pasteurized sheep's milk
Country of origin: Italy
Type: hard, artisan
Fat content: 40%
Rind: leaf wrapped
Flavour: buttery, herbaceous, nutty, sweet
Aroma: earthy, herbal
Synonyms: Pecorino Aged in Walnut Leaves, Pecorino Foglie De Noce
Alternative spellings: Walnut tree leaf Pecorino cheese
Pecorino Foglie di Noce, literally translated as "Pecorino Aged in Walnut Leaves" is a fabulous cheese made using pasteurized sheep's milk in Emilia Romagna, Italy. The rind is rubbed with olive oil, to yield a subtle earthiness and herbaceousness to the cheese. Wrapped in fresh green walnut leaves, this cheese is aged for several months in ventilated caves. After removing from the caves, the mottled cheese wheels reveal the aroma of walnut leaves. The sweet and intense taste becomes buttery with intense ageing.
It pairs nicely with Nero d’Avola, Sauvignon Blancs or any Italian red or dry white wines. In the kitchen, this cheese tastes wonderful with pastas and vegetables.