Pecorino Calcagno with Black Pepper by Auricchio is a long-matured Italian sheep’s milk cheese. It has a hard, compact texture and a bold, spicy flavour. Furthermore, this artisan pecorino contains whole black peppercorns that add warmth and depth to every bite. A Classic Southern Italian Cheese Auricchio produces this pecorino from sheep’s milk using traditional lamb rennet. As a result, it develops a characteristic broken-flake texture through careful aging. In addition, the traditional “canestrata” finish gives the rind a rustic, wicker-mould impression. Southern Italian artisans have used this technique for generations. Flavour Profile Pecorino Calcagno with Black Pepper by Auricchio offers a rich, savoury flavour. Moreover, the whole black peppercorns add a spicy, aromatic finish throughout the paste. The long maturation intensifies the taste considerably. Therefore, it pairs beautifully with Italian charcuterie and full-bodied red wines. How to Serve Pecorino Calcagno with Black Pepper Slice thinly and serve on a classic Italian cheese board Grate over pasta dishes for a spicy, savoury kick Pair with cured meats, honey, and crusty sourdough Enjoy with a robust red wine such as a Primitivo or Cannonau Frequently Asked Questions What milk does Auricchio use in Pecorino Calcagno with Black Pepper? Auricchio produces it from sheep’s milk with traditional lamb rennet, following authentic Southern Italian methods. Is this pecorino good for grating? Yes. The hard texture of Pecorino Calcagno with Black Pepper by Auricchio makes it excellent for grating over pasta, risotto, and soups. What does the canestrata finish mean? The canestrata finish refers to the wicker-mould impression on the rind. Southern Italian artisans create this finish using traditional wicker moulds during the aging process.
