SHAPE: bowl-shaped, typical of pecorino cheeses, with two flat surfaces and rounded sides.
EXTERNAL FEATURES: a thin and semi-hard rind, uneven brick red in colour.
INTERNAL FEATURES: it is slightly chalky in texture, white to very pale yellow and a slightly darker undercrust; it can have very small eyes following an irregular pattern.
AROMA: definitely lactic acidy and yogurty, yet it is also fruity with an almond like aroma and a slight hint of sheep and barn.
FLAVOUR: initially it can be slightly acidic because of a short ageing period which dissolves overtime, becoming more balanced, with a hint of salt. It is slightly astringent but crumbles in the mouth. Medium persistence.
Food Pairing: it is the typical cheeese used antipasto platter with “crostini” and cold cuts. The short ageing period makes it also a perfect cheese to serve along with red pepper and onion preserves.
Wine Pairing: perfect with a young not structured red wine.