How do you eat your pecorino?
  • Put honey and any of our Pecorino on a cracker and enjoy the sweet and savoury.
  • Pecorino and green grapes make a great pairing.
  • Grate some pecorino on a multigrain pita and broil it in the oven on low till the cheese starts to brown (3-5mins so watch carefully).
Baked La Bianca

La Bianca can be served warm as a simple appetizer with toasted or

untoasted bread. The savory flavor of La Bianca also coordinates well

with toppings made of sweet sauces, fruits and nuts.


Baked La Bianca

Preheat  oven to 350 C


Unwrap the La  Bianca and place it on a cookie sheet in the middle of the oven and bake it for 20 mins.  The cheese will probably leak a bit from the bottom – this is ok.

Take it out of the oven and carefully slice off the top ( i like to use a serrated knife).

If it is not melted through, turn the oven to broil on low and place it back in the oven and melt it through.  The cheese may brown on the top a little (yum!)

Top it with any jams, preserved fruit (Mojojojo Pickles Drunken Blueberries) or toasted nuts.  Spread the topping on the top and use a small cheese knife to scoop it out and place on small pieces of French bread.  Don’t forget to share it!

Peppercorn Pecorino Pasta

This recipe is one I adapted from The Food Nework’s Ina Garten.  Addie has made us pasta at our farm before and he had blended fresh Tarragon and Lemon zest with peppercorns.  It is a beautiful medley of flavours.  Try our version or if you’d like to keep to simple Peppercorn pecorino try Ina’s

Ina Garten Version

The Cheesiry Peppercorn Pecorino Pasta with Lemon and Tarragon

1/2 pound dried Italian egg pasta, such as tagliarelle
1 cup freshly grated Peppercorn Pecorino cheese (4 ounces), plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh Tarragon leaves
1 tablespoon finely grated lemon zest


Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.
Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Peppercorn Pecorino,  cream, butter, tarragon, lemon zest, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.  Add extra pepper if desired.
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Pecorino Cheese Melts

Move the racks to the lowest position in the oven.


Cut a bun in half and place on a parchment lined baking sheet.  Slice some pecorino and place on the cut side of the bun.


Put the sheet with the buns in the oven and turn on the broil to low.


Broil for about 3 minutes and check if the cheese has melted to your liking.  If not leave it in for a longer time but keep a close eye on it!  The cheese will brown around the edges.


These are great for a lunch idea for the kids.  Make them when you get up and let cool before wrapping them for the lunch kit.  Great for peanut free schools!  And great if your kids cant eat cows milk cheese 🙂

Mushroom Risotto with Pecorino

A warm autumn comfort dish is risotto.  Risotto is an Italian rice dish using Arborio rice, broth, wine and a veggie.  It is topped with cheese and our pecorino is amazeballs for this!


Here is a recipe I made for our family

Mushroom Risotto Recipe


I just topped the risotto with our Pecorino cheese.  It is awesome.  I didn’t actually salt the risotto either as I found there was enough in the broth and cheese.

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