Produced by the same fromagerie as our famous Moliterno al Tartufo, this gigante pecorino is produced on the picturesque island of Sardinia, off the coast of Italy.
Its beginnings are somewhat humble; in the late nineteenth century, enterprising cheesemaker Agostino Villecco moved to the island and began using the milk from local shepherds to create cheese using methods from his hometown. Wheels were then shipped back to the town of Moliterno for aging and sale. Taking advantage of the island's rich terroir and mild, sunny climate, Central Formaggi was born. With a focus on traditional artisan methods, today Central Formaggi produces more than five dozen types of cheese and ships them worldwide.
With a distinctive ribbed rind, this pecorino is aged for twelve months, developing a compact and crumbly paste with few eyes. Flavours are complex, salt-forward and distinctly tangy, with a spiciness found in only the very best pecorinos. Indeed, this gigante version took home the well-deserved Super Gold prize at the 2015-2016 World Cheese Awards.
Enjoy this taste of Italy grated over your next homemade Cacio e Pepe with a full-bodied red wine.