The word for sheep in Italian is pecora - hence the name Pecorino. There are many different types of Pecorino produced, particularly throughout southern and central Italy where the landscape lends itself to dairy sheep production .
Produced in Emilia Romagna, Pecorino Foglie Noce is a wonderful version of Pecorino. At approximately one week of age, cheeses are coated with a layer of ash and wrapped in walnut leaves before being mautred for a further three months.
The texture of Pecorino Foglie Noce is firm and slightly flaky, becoming dier with age. The interior paste is cream in color, becoming darker towards the rind.
As the cheeses age, they absorb the distinctly woodsy flavors from the leaves and develop delicious earthy and mushroom notes.
The cheese has a full but not strong flavor, with a lovely balanced sweetness that is typically characteristic of sheep's milk. These attributes make it ideal for cooking or just eating straight.