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Pecorino Gran Riserva

Paolo Farabegoli is a true affineur. For over twenty-five years, he has crafted cheeses that pay homage to both the local terroir and special traditions of his grandmother, who would refine pecorinos on the family farm in old wine barrels filled with local herbs and hay. Once a week, each cheese was carefully removed, brushed, and oiled with hemp or flaxseed, and when aged to perfection, his grandmother would trade each wheel for items she could enjoy.

This careful devotion struck a deep chord with young Paolo. In 1985 he founded Romagna Terre and spent years experimenting with wheels of his own, fascinated by the artistry of cheesemaking. His fromagerie's philosophy is simple, focusing on passion and quality above all else. All cheeses are handmade with local milk, refined in beech crates filled with native herbage and special aging cellars. This dedication has not gone unnoticed. Paolo and his team have taken home more than a half a dozen accolades at the World Cheese Awards in recent years, with one of their most celebrated offerings being this special Pecorino Gran Riserva.

Made from the pasteurized milk of indigenous Sarda sheep, each wheel is dry-salted and rubbed with raw flaxseed oil, ensuring the rind remains soft and allowing for uniform maturation. With a ribbed crust the colour of scorched earth, the paste inside each wheel is ivory white and silky-smooth, melting in your mouth as you taste the salty and herbaceous Romagna terroir in every bite. 

Grate over pasta or enjoy on your cheeseboard with a full-bodied red wine.

Sheep’s Milk

  • -$-15.30
  • Regular price $15.30