Pecorino nero di Pienza

The so called “morchia” is the dense layer which sinks in the terracotta jars used to keep the oil from spoiling during the winter time. These substances get spread onto the wheels of cheese by the farmers, who often added the charcoal from the burnt wood in order to create a natural crust which would allow a long curing process. The texture is compact and friable whit a sapid flavor and earthy aromas.

Pairings

Structured red wines like Chianti, broad beans, marinated sundried tomatoes.

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