This Pecorino cheese is produced using only pasteurized sheep's milk, rennet, lactic ferments and pure salt from Volterra.
It is aged in Hay and Straw that owes its name - and its peculiar characteristic - to the fact that it is aged for a a period that goes 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 nutty 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 wine, to enhance its innumerable rural nuances.
Pecorino aged in straw and hay in antiquity
The tradition of maturing cheeses in straw and hay has a very ancient peasant origin that 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 preservation techniques no longer require these precautionary stratagems, of an "empirical-herbaceous" nature, the custom of wrapping the cheese wheels in hay and aromatic herbs has come down to our days because it gives the cheese an intense 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 is because it allows you to retain more moisture inside.