Drunken Pecorino

On the Cremalat farm, four to six month matured firm white Pecorino heads are immersed in special wine must for a period of time, to allow a fermented zest and tang to permeate this cows milk cheese. Matured on again for approx 6 months. Powerful cheese with a distinctive red rind.



Taste Magazine’s website offers this recipe for whole pea risotto with drunken pecorino