Stefano’s Pecorino is produced in Tuscany with the very best unpasteurized ewes milk. It is first ripened in refrigerated cells for 60 days. The cheese is then moved to a 18th century underground cave in Roncione, a locality very close to Stefano's plant. The cheese matures for another 90 days on wooden boards full of straw, which absorbs the humidity and aids the transpiration of the lower part of the wheel. The result is a unique Pecorino with an intense aroma and a rich and fragrant flavour that is intense but never strong.
Stefano's Pecorino is delivered vacuum packed and will last for months unopened in the fridge. Once open keep it refrigerated and eat within 3-4 weeks.
How to use
Take the cheese out of the fridge 30 min in advance and serve it at room temperature in not too thin slices.
600g Contains milk
- Stefano’s Pecorino goes exceedingly well as a small bite with a drizzle of Martine’s Rosemary Caramel
- Its intense taste is great with shaved crunchy vegetables and lemony vinaigrette. Mix some green salad leaves with shaved fresh seasonal vegetables (fennel, beets, carrots, radishes, zucchini, sugar snaps, etc). Dress them with some of Nino’s Olive Oil, lemon juice and zest, some mustard and salt & pepper. Cover with shavings of Stefano’s Pecorino.
- It also goes very well with sweet flavours. Try a salad of curly endive, pears, walnuts and Stefano’s Pecorino shavings with an olive oil, apple cider vinegar and honey dressing.
- Or roast some pumpkin with sage leaves and add Pecorino shavings. The pumpkin warmth will slightly melt the cheese. This will make a great side dish to chicken or lamb. Alternatively, the mixture will also be delicious in a risotto, as the filling of ravioli or in a vegetarian lasagne
- Because of its hard texture and intense flavour, Pecorino Roncione is an excellent grating cheese. Use it instead of Parmigiano each time you need a more assertive taste, for instance to contrast sweeter pasta sauces
What about Stefano
Incredible Pecorino right out of the history books
This story begins three generations ago with two brothers, Alessandro and Luigi. Both shepherds and expert cheese makers they were using the long months spent in the mountains with their flock of sheep to transform the fresh milk into caciotte and pecorino cheese.
Recipes with Pecorino
- Spaghetti with oven-roasted tomato sauce with salami, olives and pecorino
- Pasta Cacio e Pepe
- Pan-roasted onions with Prosciutto di San Daniele and shaved Pecorino Roncione
- Broad Beans, Peas, Pecorino & Speck Salad