Sheeps Milk Selection

There are many types of pecorino but unlike ours, many are very commercial, made with pasteurised sheep’s milk. Tuscany and Sardinia deliver some excellent pecorino, including the so-called Pecorino Romano, matured for between two and three months.  Pecorino has an outer rind of beige colour and is pale and creamy with a few small dispersed bubbles and a smooth flavour. Even if matured for years, the cheese retains good texture because the rind is treated in various ways to protect it and allow a strong, spicy taste to develop.

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