Pecorino Nocino

Regional selection: 
Toscana, Umbria
Selection by milk: 
Milk Treatment: 
Pasteurized milk

For this cheese from Basilicata in Southern Italy, cheesemaker Giovanni Samela takes a cue from the Marche where pecorino is often wrapped in walnut leaves. The result, however, is distinctly unique. This mild pecorino is firm and flaky, yet creamy on the palate. While subtle, the cheese is sweet and nutty with a hint of earthiness from the leaves and just the slightest bite.

Other products