Ewe's milk, pit-aged · Tuscany
Pecorino di fossa (Ambra di Talamello)
By Rocca Toscana Formaggi · Tuscany, Italy
Pit-aged Pecorino (di fossa) "Ambra di Talamello": maturation in an underground cavity develops an amber, crumbly paste and powerful, woodland, fermented aromas. A characterful cheese for connoisseurs.
Ewe's milkMilk
Pit-agedAgeing
PowerfulProfile
TuscanyRegion
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ITasting notes
Profile
Intensity
MildIntense
Length
ShortLong
Crumbliness
MeltingCrumbly
Saltiness
Lightly saltedSalty
Tasting
Appearance
Amber, irregular, crumbly paste.
Aroma
Woodland, fermented, intense.
On the palate
Powerful, lingering, complex.
Aromas
WoodlandFermentedButterPowerful
Pairings
Connoisseur's cheeseboardHoney & jamsPowerful red winesPassito
IIIThe producer
Rocca Toscana Formaggi (Arezzo, Tuscany) — Talamello-style pit-ageing.
VSpecifications
- Origin
- Tuscany, Italy
- Format
- Wheel ~950 g
- Packaging
- Case of 3
- Storage
- Refrigerated (2–4 °C)
- Reference
- FRO-037
Information
- Milk
- Ewe's milk
- Paste type
- Pressed, crumbly (pit-aged)
- Ageing
- Pit-aged (fossa)
- Raw / pasteurised milk
- To be confirmed
- Appellation
- Not protected (Formaggio di Fossa style)
The cheese