Pecorino Fresco

Rennet: Animal

Milk: Pasteurized Sheep's Milk

Cheese: Type 2

Related: Other Pecorinos, Malvarosa, Abbaye Du Bellocq

Origin: Produced by the Putzulu Brothers in Pienza in Tuscany, Italy.

Age: 14-45 days

Story: In the old days, Sheep were only milked for a short time in the spring and summer. After their long dormancy, the first spring cheeses, sometimes called Marzolino became a springtime treat. Made with the same recipie as a longer aged pecorino, but aged for a shorter time. The cheese is milky fresh and resplendent with the long, mellow, mouthfilling pleasure of sheep's milk. The texture is classic block cheese, similar to a wet jack, or something of the like.

Pairings: Red wine of any sort, Dark Lager, Gin and Vodka

1/4 LB 1/3 LB 1/2 LB 2/3 LB 3/4 LB 1 LB 2 LB 3 LB 4 LB 5 LB $18.00 per pound