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Nuvola Di Pecora

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Literally translated to "sheep clouds," this ivory pasted sheep milk spends 30 days aging in Emilia Romagna, Italy. Over that time, it develops into a eyed, pillowy cheese with a creamy, velvety texture that melts over the tongue with a sheepy tang and tinge of sweetness. The rind develops a yolky colored yellow rind, with a distinct scent of poached eggs and toast. Nuvola di Pecora's mild flavor and creamy consistency appeals to pairings with light red wines - a Nero d'Avola, perhaps - or a creamy white.
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