From the town of Amatrice, up in the Apennines of Lazio, this is an aged sheep's milk pecorino from the same mountain village that gave the world amatriciana. All sheep's milk, hard paste, natural golden rind that's been left to breathe and dry.
Cut into it and you get that flinty, close-grained break, the paste dry enough to shave but still with a little give. The flavor leans nutty and sweet rather than sharp, toasted hazelnut and browned butter through the middle, a soft pastoral note from the mountain grass, and just a whisper of pepper at the back. Not the aggressive salty bite of a Pecorino Romano, more the elegant, slightly sweet side of the aged sheep family.
Right in the sweet spot for grating over a bowl of hot pasta, but good enough to sit on the board on its own with a little honey.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
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