proposto da: Salumeria Toscana
Cave-aged pecorino cheese, Caseificio Follonica
Cave-aged pecorino cheese, Caseificio Follonica
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Cave-aged pecorino is a Tuscan sheep's milk cheese, aged for 3-6 months and matured in a cave, where constant humidity and temperature give it a rustic rind and deeper flavor. It is made by Caseificio Follonica in Maremma and comes as a quarter wheel (650 g), half wheel (1.3 kg), or whole wheel (2.7 kg).
Why it's different from other pecorinos
The difference isn't in the recipe, but in the place. The tufa caves of the Tuscan Maremma naturally maintain a temperature of 10-14°C and humidity of 85-90% all year round, without artificial refrigeration. In this environment, the cave's wild molds and bacteria interact with the cheese rind during the 3-6 months of aging, developing earthy, mushroomy, and woody aromas that no refrigerated room can replicate.
A cave-aged pecorino and one aged in a temperature-controlled room can have the same technical specifications on paper. But when you cut and smell them, they are not even remotely alike. The cave is the ingredient that doesn't appear on the ingredient list.
Technical Data Sheet
| Feature | Details |
|---|---|
| Producer | Caseificio Follonica |
| Origin | Maremma, Tuscany, Grosseto |
| Type of milk | Pasteurized sheep's milk |
| Aging | 3-6 months in a natural cave |
| Aging environment | Tufa caves · 10-14°C · humidity 85-90% |
| Rind | Natural, dark, irregular, with noble molds |
| Paste | Firm, semi-hard, fine eyes |
| Flavor | Intense, earthy, with a slight lingering spiciness |
| Gluten-free |
How to serve it
Take it out of the refrigerator at least 30 minutes before serving; the cold suppresses the aromas. At room temperature, the paste softens slightly and the aroma profile opens up fully: first the milky notes, then the earthy, mushroomy notes from the cave, and finally the characteristic lingering spiciness of prolonged aging.
Cut it with a short, sturdy knife, not sliced thinly like a fresh cheese, but into flakes or wedges at least 5-6 mm thick. The rind is not eaten, but should be left on during serving because it continues to impart aromas to the paste.
Pairings
| Pairing | Why it works |
|---|---|
| Chianti Classico Riserva DOCG | L'the Sangiovese's acidity balances the savoriness of aged pecorino, the quintessential regional pairing |
| Morellino di Scansano DOCG | Born in the same Maremma as the cheese, with red fruit and soft tannins |
| Brunello di Montalcino DOCG | For the most aged and intense wheels, a great wine for a great cheese |
| Chestnut honey | L'the bitterness of honey balances the spiciness of long aging |
| Williams pears or acacia honey | Fresh sweetness that opens the palate between bites |
FAQ
What is the difference between Pecorino aged in a cave and Pecorino Toscano PDO?
Pecorino Toscano PDO guarantees the use of Tuscan milk and a specific production protocol, but it does not define the aging method. The cave adds aromatic complexity that PDO certification alone cannot guarantee. They are two different products, neither inherently better than the other.
Can you eat the rind?
It is not recommended. The natural rind with noble molds is an integral part of the aging process, but it is not intended to be eaten. However, leaving it on while serving is fine, as it continues to impart aromas to the cheese even on the serving board.
How should it be stored after opening?
Wrap it in cheese paper or parchment paper and store it in the lower part of the refrigerator. Do not use plastic wrap; the cheese needs to breathe. Consume within 2-3 weeks of opening. Do not freeze.
Is the stated weight exact? The weights (~650g, ~1300g, ~2700g) are approximate because each wheel is cut by hand; the actual weight may vary by ±5%.
Is it suitable for vegetarians?
Pecorino aged in a cave is made with animal rennet, so it is not suitable for vegetarians who avoid rennet. For a pecorino made with vegetable thistle rennet, see Pecorino Cardino Vegetable Rennet.
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