The intoxicating aroma of Pecorino in the aging room at The Cheesiry, on the family farm, between Kitscoty and Lloydminster, Alberta, had me swoon. All shapes, sizes, colours and ages of Pecorino made exactly the same way, but on different days. As the seasons shift, the grasses the sheep feed on change, thus influencing the flavour of their milk and the colour and flavour of the cheese.
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