Organic Champion Male Pecorino

When we talk about Pecorino Maschio, we're talking about a champion! In fact, on September 3, 2005, "Maschio" participated in the competition for the best organic cheeses, organized by Biocaseus in collaboration with ONAF (the national organization of cheese tasters), AIAB (the Italian association for organic agriculture), Piedmont, Slow Food, and Città del Bio, winning second prize. To produce this type of pecorino, the milk is heated to a temperature of about 40°C, after which lactic acid bacteria and rennet are added. The resulting curd is broken up with a cheese whisk until it forms lumps the size of a grain of rice. It is left to rest for a short time before being transferred into special molds via a hopper. The resulting curd is then placed in a special machine called a "cassone" for stewing, which lasts about 4-5 hours at a constant temperature of about 35°C, with the cheese being turned every hour. Once the stewing period is complete, it is dry-salted by hand with fine salt. Only cheeses aged for at least eight months can be labeled "Pecorino Maschio." This highly versatile and delicate pecorino pairs well with fine red wines and is excellent with sparkling wines. It is excellent enjoyed on its own with Tuscan bread, but pairs well with fresh or processed fruit, such as mustards or compotes. Honey, if not too sweet, is ideal with this type of pecorino.