Umbrian pecorino cheese

Umbrian cheese means pecorino: sheep's milk cheese from small family dairies across the region. What sets it apart is aging. The same milk becomes a mild table cheese after a few weeks or a sharp, concentrated one after several months, so the age tells you more about taste than any label.

Choosing an Umbrian pecorino

A young pecorino stays soft and milky and works on bread or a light board. An aged one turns firm and dry, grates well over pasta, and stands up to honey, fruit mostarda and full-bodied Umbrian reds such as Sagrantino or Torgiano Rosso Riserva. Alongside the classics, this page includes the region's signature styles: pit-aged pecorino, matured underground for deeper aromas; ash-aged pecorino, finished under a layer of ash; and truffle pecorino, made with black and white truffle. Versions with pear, fig, wine and grape pomace round out the range.

Every cheese here comes from the Umbrian dairies we work with directly. You will find small whole wheels, easy to give as a gift or serve on a board, and cut pieces for everyday use. Each one is in stock and ready to order, so choose by how it is aged and what you plan to serve it with.