Nuvola di Pecora
Family-owned L’Antica Cascina has been crafting sheep’s milk cheeses in the Emilia-Romagna region of Italy since the 1960s. During the 1990s, the business oriented itself towards experimentation, developing some innovative cheeses and focusing on perfecting the maturation process. In the early 2000s, L’Antica Cascina acquired a centuries-old wine cellar that allowed the company to mature cheeses in the perfect microclimate.
Translating to “sheep clouds,” Nuvola di Pecora is the perfect name for this semi-soft sheep’s milk cheese. After curds have been formed from freshly coagulated ewe’s milk, L’Antica Cascina cheesemakers cut them into a large size to preserve moisture and softness in the cheese’s paste. The square-shaped cheeses are aged in the company’s cellars at least 30 days, gradually developing a downy-white rind.
Supple and soft without being overly pungent, Nuvola di Pecora yields aromas of humid cave and fresh mushrooms towards its rind, while paste is mild and just a hint sheepy.
Pair it with bubbles, light to medium reds, or tart, yeasty beers like saisons. Nuvola di Pecora is also delicious alongside a cup of coffee.