Pecorino Stagionato in Foglie di Noci Nero

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Pecorino Stagionato in Foglie di Noci Nero is a cheese of great charm, produced with sheep's milk and enriched by maturing in walnut leaves, which gives it a distinctive and enveloping aroma. After an initial maturation of about a month, the forms are placed between layers of walnut leaves for a further *0 days, acquiring intense and vegetal aromatic notes. The finish with vegetable charcoal gives the rind an elegant black appearance, making this pecorino a perfect balance between tradition and innovation, ideal for those who appreciate complex and original taste experiences.

Milk: Sheep.

Organoleptic Characteristics
Appearance: Cylindrical shape with a rind treated with vegetable charcoal, with an intense and fascinating black color. White paste, compact and uniform.
Aroma: Intense and vegetal, with herbaceous notes enriched by the character of the walnut leaves and a light smoky nuance derived from the vegetable charcoal.
Flavor: Rich and enveloping, with a perfect balance between the flavor of sheep's milk and the aromatic nuances of walnut leaves, which give a complex and persistent aftertaste.
Texture: Compact and slightly crumbly, with a structure that maintains its integrity when cut and offers a pleasant texture on the palate.
Wheel diameter: *2 cm.

Recommended Pairings
¿Honey: Eucalyptus Honey
The slightly balsamic eucalyptus honey enriches the cheese with a balanced sweetness that pairs perfectly with the vegetal and smoky notes of the charcoal crust.

Pearls: White Dressing and Truffle Pearls
The white dressing and truffle pearls add an elegant and earthy touch, which enhances the complexity of the cheese and enhances the aromatics of the walnut leaves.

Compote: Onion Compote and "Aceto Balsamico di Modena PGI"
The onion and balsamic vinegar compote offers a sweet and sour contrast that balances the saltiness of the Pecorino and enriches the smoky nuances of the charcoal.

Gelatin: "Aceto Balsamico di Modena PGI" and Truffle Gelatin
The balsamic vinegar and truffle jelly gives a sweet and earthy note, perfect for emphasizing the aromatic complexity and elegant character of Pecorino.

Cream: "Aceto Balsamico di Modena PGI" and Figs Cream
The sweetness of the figs combined with the acidity of the balsamic vinegar creates a harmonious accompaniment that enriches the aromatic persistence of the cheese.

Purissima: Purissima of Wild Blueberries
The purissima of wild blueberries, with its slightly acidic taste, pleasantly contrasts the intense and vegetal notes of the cheese, offering a fresh and original combination.

Traditional: Mostarda Fina di Carpi
Mostarda Fina di Carpi, with its fruity and spicy notes, offers a sophisticated contrast that enhances the unique characteristics of the Pecorino Stagionato in Foglie di Noci Nero.

Beer: Dark beer or an abbey beer, which enhances the smoky and vegetal notes of the cheese, balancing its intensity.

Wines: Structured red wine such as a Chianti Riserva or a Nero d'Avola, or a mature and aromatic white wine such as a barricaded Chardonnay.

Bread: Whole wheat bread or charcoal croutons, to recall the distinctive character of the crust.

Other Suggestions: Ideal to be enjoyed pure, accompanied by walnuts or almonds to emphasize the aromatic notes of the walnut leaves, or used to enrich appetizers and first courses, adding a touch of elegance and intensity.

Recommended Knife: Rigid blade knife for mature cheeses, ideal for maintaining the compactness of the slice and obtaining precise cuts.