Semi-matured pecorino, crafted exclusively from ewe’s milk, with a carefully selected blend of crushed chillies added to the curd and aged for 70 days. The blend has been developed to be highly aromatic without being overly hot, so that the chilli complements rather than overpowers the flavour of the cheese. A lively, aromatic pecorino with a pleasantly spicy finish.
Ingredients. Pasteurised ewe’s milk, chilli pepper 1%, rennet, salt, lactic cultures.
Nutritional Values (per 100 g). Energy 1420 kJ/342 kcal, Fat 25 g of which saturates 18 g, Carbohydrate 2.4 g of which sugars 2.4 g, Protein 26 g, Salt 2.7 g.
Cheesemaking. The crushed chilli blend is added after the curd has been cut. The cheese is then matured on wooden boards for 60 days, followed by a further 10 days under a protective coating of beeswax.
Ageing. 70 days.
Fully Edible Natural Rind. Smooth and slightly firm, pale yellow with subtle pinkish hues. Fully edible and rich in flavour. Every Caseificio dei Barbi cheese features a fully edible natural rind, intended to be enjoyed as an integral part of the tasting experience. Unlike many commercially produced cheeses, our rinds are made without chemical surface treatments, allowing the entire cheese to be enjoyed. This reflects our commitment to traditional cheesemaking, natural production methods and meticulous craftsmanship.
Texture. Firmer towards the rind and softer at the centre.
Paste. White, with numerous red flecks of chilli in varying sizes.
Flavour. Gently hot, with distinctive notes of cayenne pepper (Capsicum annuum).
Aroma. Spicy, with citrus notes.
Packaging. Each cheese is vacuum-sealed and then carefully hand-wrapped. As our cheeses are handcrafted using traditional methods and free from chemical surface preservatives or antifungal treatments, vacuum packaging is the best way to preserve their freshness, integrity and natural characteristics throughout storage and transport. It also ensures that every part of the cheese, including the rind, remains fully edible.
Formats Available. Approx. 330 g and 1.2 kg wheels.
Storage. Keep refrigerated at 4–10°C.
Shelf Life. 5 months from the packing date.
Serving Advice. For cheeses from the Gli Affinati, Le Riserve di Fattoria and Eccellenze di Montalcino collections, remove the cheese from the refrigerator and its vacuum pack 2–3 hours before serving. Wrap it in a clean cloth and leave it to breathe at room temperature. This allows excess moisture to evaporate, restores the cheese’s natural texture and allows its aromas and flavours to fully develop.
Suggested Wine Pairing. Morellino di Scansano DOCG Fattoria dei Barbi >
Environmental Labelling
