The Pecorino Bagnolese aged 12 months by Milk Coop is one of the flagship cheeses of the Irpinia company. It represents one of the most deeply rooted traditions of the place, when local farmers and breeders would stop to enjoy aged pecorino along with other foods to recharge their energy, consume calories, and have a nutritious yet cholesterol-poor meal. However, it is not just an important meal for those who do manual labor: the aged pecorino is also a table specialty that delights the palates of many people with discerning tastes! The milk used to produce the pecorino cheese with nuts is raw and comes from the Pecora Bagnolese, also known as Malvizza. The genuineness of the product is indeed related to these last ones! The reason? The Malvizze sheep are left in the wild and feed on what nature offers them in the Irpinian pasture paths. The pecorino Bagnolese is expertly handcrafted, following exclusively traditional methods. The 12-month aging imparts an intense and full-bodied flavor to the cheese, tending to be spicy.
Shipping costs £40.16, free over £249.40
Price VAT included
The Pecorino Bagnolese aged 12 months by Milk Coop is one of the flagship cheeses of the Irpinia company. It represents one of the most deeply rooted traditions of the place, when local farmers and breeders would stop to enjoy aged pecorino along with other foods to recharge their energy, consume calories, and have a nutritious yet cholesterol-poor meal. However, it is not just an important meal for those who do manual labor: the aged pecorino is also a table specialty that delights the palates of many people with discerning tastes! The milk used to produce the pecorino cheese with nuts is raw and comes from the Pecora Bagnolese, also known as Malvizza. The genuineness of the product is indeed related to these last ones! The reason? The Malvizze sheep are left in the wild and feed on what nature offers them in the Irpinian pasture paths. The pecorino Bagnolese is expertly handcrafted, following exclusively traditional methods. The 12-month aging imparts an intense and full-bodied flavor to the cheese, tending to be spicy.
