Matured pecorino, crafted exclusively from ewe’s milk and aged for 365 to 450 days, with the rind regularly treated with Fattoria dei Barbi extra virgin olive oil. Its flavour is unmistakable: bold, sharp and slightly piquant. Its hard, crumbly texture makes it excellent both cut into chunks and grated.
Ingredients. Pasteurised ewe’s milk, rennet, salt, lactic cultures.
Nutritional Values (per 100 g). Energy 1626 kJ/392 kcal, Fat 32 g of which saturates 17 g, Carbohydrate <0.5 g of which sugars <0.5 g, Protein 26 g, Salt 4.5 g.
Cheesemaking. Matured for 365–450 days. The rind is first treated with Fattoria dei Barbi extra virgin olive oil after 120 days. As the oil is gradually absorbed during maturation, the treatment is repeated periodically.
Ageing. 365-450 days.
Fully Edible Natural Rind. Hard but not thick, light brown in colour. Fully edible and intensely
savoury. 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. Crumbly and slightly granular, with a tendency to break apart naturally.
Paste. Yellow with light brown hues.
Flavour. Salty, moderately rich and highly aromatic, with pronounced savoury notes.
Aroma. Very intense, with notes of walnut and a distinctive bitter note of olive leaf on the finish.
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. 2.8 kg wheel.
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. Vinsanto dei Barbi | Chianti DOC >
Environmental Labelling
Issue: July 2026, 28
Score: 2 star medal
Questo pecorino offre note di olio d’oliva e la profondità lattica tipica del latte di pecora. La pasta è morbida e si sbriciola delicatamente in bocca. Il livello di sale è ben bilanciato, con evidenti note di nocciola. Si tratta di un formaggio elegante e ben fatto.
Un formaggio dall’ottimo aspetto, che ha beneficiato della sua stagionatura. L’aroma è molto equilibrato e si percepisce nella pasta. La consistenza ha una piacevole resistenza, ma si avverte una mancanza di equilibrio man mano che i sapori si evolvono. Le note lattiche pungenti scompaiono, e il formaggio è identificato solo dalle sue caratteristiche cremose e salate. Un prodotto da apprezzare, ma non si rileva abbastanza varietà nel profilo aromatico.
La crosta mostra alcuni segni di muffa, ma la pasta è uniforme, con una deliziosa consistenza friabile. Il sapore è ben rotondo, anche se un po’ piatto, con le note di nocciola che si dissipano rapidamente, lasciando spazio ad un’acidità superiore alla norma. Tuttavia, abbiamo molto apprezzato come l’olio conferisca delicate note amare alla pasta.
Questo pecorino stagionato è chiaramente ben prodotto, la crosta è intatta, liscia e di spessore uniforme. La pasta è densa, soda e friabile, e si ammorbidisce splendidamente al palato. La sapidità è ben bilanciata e il sapore è persistente; ha una piacevole acidità e sfumature sapide, quasi carnose. Ha un profilo decisamente più ricco di un pecorino tipico,e ci ha sorpreso piacevolmente.
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This pecorino offers up olive oil notes and the expected lactic depth of sheep’s milk. The paste is soft and crumbles gently on the palate. Salt levels are well balanced, with nutty notes evident. This is a well made, elegant cheese.
A beautiful looking cheese which has enjoyed its maturation. The aroma is superbly balanced and carries though well in the paste. The consistency has a lovely resistance but there’s a lack of balance as the flavours evolve. The sharp lactic notes disappear, leaving the cheese to lean only on its creamy and salty characteristics. There’s lots to enjoy here, but just not enough variety in the flavour profile.
The rind shows some signs of mould, but the paste is consistent, with a lovely crumbly texture. The flavour is well rounded, if a little flat, with the nutty notes quickly dissipating, to be replaced by higher than normal acidity. Despite this we loved how the oil imparted gentle bitter notes to the paste.
This aged pecorino is clearly well-produced, the rind intact, smooth and even in thickness. The paste is dense, firm and crumbly, and softens beautifully on the palate. The salinity is well balanced, and there is good length of flavour with sweet-tinged acidity and savoury – almost meaty – facets. It’s quite a bit richer than a typical pecorino, which came as a welcome surprise.
Issue: November 2025
Score: Silver medal
Il Caseificio dei Barbi a Montalcino (SI) | www.caseificiodeibarbi.it ha conquistato altri tre premi ai World Cheese Awards 2025: Super Gold per il Cacio alla Presura | Eccellenze di Montalcino, Argento per il Pecorino stagionato e Bronzo per il Pecorino stravecchio, >>
Issue: July 9, 2024
Score: Gold medal
Il Caseificio dei Barbi a Montalcino (SI) di nuovo sui gradini più alti del podio, questa volta all’International Cheese & Dairy Awards 2024: altri 7 premi, 3 ori e 4 argenti, tra cui quello per il miglior formaggio italiano con alcool, quello per il miglior pecorino affinato con muffe e per il miglior formaggio a pasta dura al tartufo. >>