This cheese is produced all year. It is made at a low temperature to preserve the aroma and flavour of fresh milk. The curd is cut into small pieces, stirred for ten minutes and then poured into perforated plastic moulds.

Like all our cheese it is then put in a warm steam oven for several hours until it is nice and compact. During this time the whey seeps out and is collected to be transformed into ricotta. The next day it is salted in a brine solution for 24 hours and then shelved in a cold cellar at 12°C.

It is ready to eat from one month onwards.

Following a Tuscan tradition in May, pecorino must be eaten with fava beans, otherwise I personally love it combined with a pear.

½ lb grated cheese
1 cup (1/2 lb) soft butter
2 cups flour
1 tsp salt
½ tsp cayenne pepper

Using a pastry blender or your fingers, mix together the cheese and butter; add the flour salt and hot pepper, and mix to form a compact dough.
Divide the dough into 4 pieces and roll into long cylinders just over 1″ inch in diameter.
Leave the cylinders plain or roll them in hot pepper or paprika for a colored edge.
Wrap in waxed paper and leave in the refrigerator for a few hours, or keep them in the freezer.
When you’re ready to bake the cheese straws, unwrap the cylinders and slice into rounds about ¼ high. Place them on a cookie sheet covered with parchment paper and bake at 425F for 8-10 minutes unitl they are golden.