The Aged Pecorino Bagnolese 12 months from 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, consuming calories while having a nutritious meal that was low in cholesterol at the same time. However, it is not just an important meal for those doing manual work: aged pecorino is also a table specialty that delights the palate of many people with discerning tastes! The milk used to produce the pecorino cheese with walnuts is raw milk from the Pecora Bagnolese, also known as Malvizza. The genuineness of the product is linked precisely to these last ones! The reason? Malvizze sheep are left to roam free and feed on what nature offers them in the paths of the Irpinian pastures. The Pecorino Bagnolese is expertly hand-crafted, following exclusively traditional methods. The 12-month aging gives the cheese an intense and full-bodied flavor, tendentially spicy.
Shipping costs £41.10, free over £255.20
Price VAT included
The Aged Pecorino Bagnolese 12 months from 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, consuming calories while having a nutritious meal that was low in cholesterol at the same time. However, it is not just an important meal for those doing manual work: aged pecorino is also a table specialty that delights the palate of many people with discerning tastes! The milk used to produce the pecorino cheese with walnuts is raw milk from the Pecora Bagnolese, also known as Malvizza. The genuineness of the product is linked precisely to these last ones! The reason? Malvizze sheep are left to roam free and feed on what nature offers them in the paths of the Irpinian pastures. The Pecorino Bagnolese is expertly hand-crafted, following exclusively traditional methods. The 12-month aging gives the cheese an intense and full-bodied flavor, tendentially spicy.
