Semi-matured fat cheese with raw and semi-hard paste; straw-yellow in color and with a hard and compact rind with a purplish color. It has an intense and tannic flavor given by the anaerobic refinement in oak barrels submerged by Aglianico marc

 

Price: 18 € per Kg

 

Ingredients: Raw Sheep's Milk, Latex Retainers, Rennet, Salt and Aglianico marc

 

Did you know that ... The Bagnolese or Malvizza sheep is a particular type of sheep that is raised in the province of Avellino and precisely in the territory of the municipality of Bagnoli Irpino. The "Pecorino Bagnolese" is obtained from the milk of the Bagnolese sheep, fed exclusively on natural pastures in small farms.

 

How to eat it: Excellent to be tasted in purity especially associated with sausages.

 

Wines: ideal to taste with an aged, fortified and well structured red wine .