Pecorino is Italian sheep’s cheese: “pecora” means “sheep” in Italian. When I think of pecorino, I think of a hard, aged, nutty cheese, much like our Berkswell Ewe. That’s because stagionato (seasoned = aged) cheeses travel well, and are the varieties normally exported. But within Italy fresco (fresh = young) are also made, but rarely exported.
Mario Olianas is from Sardinia, but now lives in Leeds. He makes a classic Pecorino Fresco using milk from Harrogate and cultures from Italy. It’s only 30 days old, and is smooth, yogurty and sweet. Come enjoy our finest Italian Leodensian cheese.