Aged Pecorino from Tuscany: Il Vessillo cheese Pick up a jar of

Pick up a jar of mostarda together with an Italian cheese and see where it takes you

Similar in texture and appearance to fresh Parmigiano Reggiano

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On surface: rapeseed oil

Don’t just eat it alone

Aged Pecorino from Tuscany: Il Vessillo cheese Pick up a jar ofTuscan Pecorino is an Italian sheep milk cheese curdled at a temperature between 33 and 380C, with the addition of vegetable rennet or calf rennet. Aged for 3 months, Tuscan Pecorino has a cylindrical shape, flat top with a slightly convex edge. This cheese is compact and soft when cutting it. Tuscan Pecorino is characterised by its yellow rind, white and slightly straw coloured. The cheese has status and its entirely produced in the whole Tuscany