Few cheeses succeed like theCalcagno to evoke the sweetness and rigor of the Mediterranean seasons. The sheep, frugal and parsimonious, distills the pastures of hills, rocks and sea in a milk that the cheesemaker interprets in a pecorino of the dimensions of about 16 kg. The product with rare eyes has a slightly straw-yellow white paste, the taste is sweet and aromatic and the rind is smooth.
To the Pecorino milk is added veal’s rennet and salt. The wheels maturate from 4 to 36 months. Great for flavoring dishes or tasted with bread and accompanied by young red wine or a dry white with character.