With its characteristic rounded cylinder shape, Pecorino aged in hay is handcrafted in Tuscany, its production dates back to many decades ago, where straw and hay were part of daily life and were used to preserve cheeses.
This pecorino in straw is produced using only pasteurized sheep's milk, rennet, lactic ferments and pure Volterra salt.
Pecorino aged in Hay and Straw owes its name - and its peculiar characteristic - to the fact that it is aged for a period ranging from two to three months, in the straw and hay of the Val di Cornia.
One of the most luxuriant areas of the territory of the Piombinese Maremma which constitutes the extreme southern edge of the Province of Livorno.
Thanks to this very particular ripening technique, the rind of this pecorino is completely covered with straw and hay:
a precious and unique "bark" that contains a white or pale straw yellow paste, compact but very delicate on the palate, which is characterized by sweet and hazelnut notes.
Ideal in the aperitif buffet, served with honey and jams, it is also perfect at the end of a meal.
Perhaps accompanied by a good structured glass of red, to enhance its innumerable rural nuances.
Pecorino straw and hay in antiquity
The tradition of seasoning the cheeses in straw and hay, it has a very ancient peasant origin which sees its main motivation in the need to conserve excess dairy production over time.
In fact, wrapping the cheeses in grass leaves not only protected them from insects, but also prevented the attack of mold and fungi.
Although modern conservation techniques no longer require these precautionary stratagems, of an “empirical-herbaceous” nature.
The custom of wrapping the wheels in hay and aromatic herbs has come down to our days because it gives the cheese an intense and unmistakable aroma and taste.
In particular, the use of hay in addition to marking the flavor, gives the dough a particular softness and a velvety texture on the palate, this because it allows you to retain more moisture inside.