Young, creamy Pecorino Giovane with fresh sheep's milk and gentle finish.
Young Tuscan sheep's milk pecorino from De'Magi, aged 30 days. Soft, milky, sweet with fresh grass notes. Melts beautifully into risotto and pasta.
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Pecorino Giovane comes from De'Magi in Castiglion Fiorentino, in the heart of Tuscany. This is a young sheep's milk cheese, aged about 30 days, that shows what pecorino tastes like before the salt and crystals take over.
The paste is semi-soft and supple, pale ivory under a thin edible rind that takes on a little pale-yellow color as it sits. On the palate it leads with fresh cream and sweet sheep's milk, then opens into soft notes of butter and fresh-cut grass, with a clean, short finish. There's none of the piccante bite of an aged pecorino here, just gentle, milky character that makes it easy to like.
It's also one of those cheeses that earns its keep in the kitchen. The paste melts beautifully, so it slips into a risotto or a fresh pasta the way a young pecorino should, lending body and a quiet sweetness without overpowering the dish. On a board it sits right next to pears, walnuts, and a drizzle of honey and holds its own.
Semi-soft and supple with a creamy, yielding paste under a thin pale-yellow rind. Young enough that it cuts cleanly without crumbling.
Gentle and approachable, with the soft sweetness of fresh sheep's milk leading the way. Just because it's mild doesn't mean it's not flavorful.
Short and clean, fading with a buttery, milky note that lingers briefly on the palate.
Pronounced fresh-cream and sweet milk character up front, the calling card of a pecorino aged only a month.
A faint buttery roundness through the middle, more fresh butter than toasted nut at this young age.
A whisper of fresh grass and hay from the Tuscan pasture, the rind still too young to push much barnyard.
No piccante bite at all, the sharpness that aged pecorinos carry hasn't had time to develop.
Natural rind
Pale yellow edible natural rind, thin and soft. Adds a gentle hay note to the paste.
Pecorino stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The mild, milky paste wants a light Italian white or a soft red from the same region. Bubbles also work to lift the cream.
Sweet fruit and honey play off the milky sweetness of the young paste, and walnuts add a textural counterpoint.
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Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
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“De'Magi is an affineur operation — Andrea Magi sources young wheels from trusted Italian producers and finishes them in his own Tuscan cellars with wine soaks, herb and pollen treatments, and extended cave aging.”
Cellar affinage in Castiglion Fiorentino — wine-and-must burial for Briacacio, fennel-pollen drilling for Buhaiolo, and extended cave maturation for the green-label Taleggio and Antani.
Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
