Pecorino Transumanza

Its name is a tribute to the age-old tradition of “transhumance”, i.e. the periodic movement of shepherds with their flocks from the spring-summer pastures at high altitude to the autumnwinter pastures of the milder plains. A fresh pecorino with a short maturation period, it differs from its ‘big brother’ in its small 1 kg size and the pasteurised milk processing technique that allows it to be produced all year round. The rind is ivory or straw-coloured, the paste is rather soft and pearl-white. The flavour is sweet and balanced with floral notes of pasture.