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Pecorino in Walnut Leaves

Pecorino in Walnut Leaves
Photo Credit: Caseificio Val D’Apsa & C. snc
  • Made from unpasteurized sheep's milk

  • Country of origin: Italy

  • Region: Emilia-Romagna

  • Family: Pecorino

  • Type: hard, artisan

  • Fat content: 40%

  • Texture: dense and firm

  • Rind: leaf wrapped

  • Colour: white

  • Flavour: buttery, herbaceous, nutty, sweet

  • Aroma: earthy, herbal

  • Vegetarian: no

  • Producers: Caseificio Val D’Apsa & C. snc , Forever Cheese

  • Synonyms: Pecorino Foglie di Noce, Pecorino Foglie De Noce

  • Alternative spellings: Walnut tree leaf Pecorino cheese, Pecorino Aged in Walnut Leaves

Pecorino Foglie di Noce, literally translated as Pecorino Aged in Walnut Leaves is a fabulous cheese that comes from Emilia Romagna in Italy.

Wrapped in fresh green walnut leaves, this Pecorino cheese is aged for months in ventilated caves. It is rubbed daily with olive oil, to yield a subtle earthiness and herbaceousness to the cheese. When they are removed from the caves, the mottled cheese wheels reveal the aroma of walnut leaves. The taste of the compact and dense dough is now sweet and intense, becoming rich and 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 artichokes and raw vegetables.

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