There are cheeses that have different flavours depending on the Italian region they come from. When you say Pecorino, you can almost take an imaginary tour around the Italian boot.
Pecorino Romano, Pecorino Sardo, Pecorino Toscano, Pecorino Siciliano, and then onwards to the likes of Pecorino Crotonese, di Filiano, di Picinisco, delle Balze Volterrane. You might think that every corner of the country has its very own Pecorino. And perhaps it does. Different shapes, sizes and ageing, but one mission: excellence.

In the Reggio Emilia Apennines, the history of Pecorino cheese began even before the year one thousand. It all started in the sheep farms of the Byzantine people, and continues to the present day, gaining the knowledge that comes with progress without ever sacrificing authenticity. Fresh or aged, our Emilian Pecorino not only will delight you with its taste, but it will surprise you with its many nuances, from the most delicate to the most complex.

SOFT PECORINO

Made from zero-kilometre whole sheep's milk and aged a minimum of thirty days to a maximum of three months, its taste is intense and complex but without the sharper nuances of an aged Pecorino. Since it’s neither too salty nor spicy, try adding cubes of it to your salads or melting it on a slice of toasted bread.