Description

This Tuscan sheep’s milk cheese is ripened in a crust of walnut shells or leaves. The mild taste of sheep’s milk is combined with a nutty aroma resulting in a pleasant, full bodied cheese with a fruity/nutty flavor. This is a wonderful cheese for a tradional cheeseboard, people will marvel at its subtle nuances. Pecorino Stagionato Nelle Noci also males a special ingredient in fresh salads or stuffing for ravioli. Serve with red wine.

Aged for 4 – 5 months.

Caseificio Maremma was founded by Fortunato Spadi in 1966 in Maremma, an area of Tuscany. Fortunato and his sons, Emanuele and Simone, still run Caseificio Maremma with innovative technology, producing traditional and new cheeses.

Maremma is based in a rural area of Italy embracing the Tyrrhenian coast and the inland hills that stretch from Massa Marittima in Capalbio and icludes the area of Monte Argentario and the islands of Grosseto, Saturnia and up to the Tufi area of Sovana, Sorano and Pitigliano. This traditional setting is perfect for rearing sheep and cattle in the wild, yielding pristine and flavorful milk for producing genuine cheese with full flavors.

• Made from pasteurized sheep’s milk.
• Photo depicts whole 2.44 lb. form of cheese.
• We cut and wrap this item by hand.