This cheese is based on the classic Pecorino Fresco from Italy. Most people know the Sardo or Romano varieties of Pecorino, which are hard, dry-aged versions (these were the common types exported from Italy as they could travel easily), however in southern Italy and Italian island villages they also made young (fresco) and semi-soft (semi-stagionato) versions, which rarely were exported.
Mario’s Yorkshire Pecorino is based on the fresco, young version. Soft and yielding in texture it has a thin undulating rind and is aged for 30 days
|Country Of Origin||England|
|Strength Of Cheese||Mild - Medium|
|Style Of Cheese||Firm|