Cacio Pecora

Translation: Farmstead Sheep’s Cheese

What began in a 10-quart stock pot and a “Wine Cooler Cave” has evolved into the use of a 100 gallon make tank and 600 square feet of temperature and humidity controlled caves. The evolution of this cheese included 18 months of transformations in recipe and technique, while we continued to learn the nuances of bacterial growth and the development of flavor, texture, and aroma.