Aged Pecorino Cheese Giunco Pepato approx. 5.5 kg SV

A pecorino with an authentic and bold character, crafted according to a tradition rooted in Sardinia's dairy and artisanal culture. Asfodelo Giunco Nero is a semi-cooked cheese, made from whole sheep's milk from ewes raised in the green pastures of Sardinia. The milk is coagulated with lamb rennet paste, using a process that enhances the sheep's milk characteristics and helps define the cheese's intense and distinctive profile. Its uniqueness lies in the processing using rush baskets, a distinctive element that recalls ancient Sardinian traditional methods and gives the wheel a unique and recognizable identity. The outer rind is dark brown, while the paste, after aging for about 120–150 days, becomes compact and white. On the palate, it offers a pleasantly spicy, intense yet balanced flavor, typical of a pecorino that has reached proper maturation. A cheese with a strong personality, designed for lovers of authentic and bold flavors. Why choose it: Whole sheep's milk Sheep raised in the green pastures of Sardinia Semi-cooked and compact paste Coagulated with lamb rennet paste Traditional processing in rush baskets Dark brown rind Aged for about 120–150 days Pleasantly spicy taste Substantial size with a strong traditional identity How to enjoy it Asfodelo Giunco Nero is ideal enjoyed in wedges or shavings, to appreciate its compact paste and pleasantly spicy flavor. It is perfect as the star of a Sardinian cheese board, accompanied by carasau bread, honey, jams, and dried fruit. Its bold character also lends itself to pairings with structured red wines and can be used to enrich first courses and traditional recipes. Size Wheel with a diameter of 24 cm, a height of 14–16 cm, and an approximate weight of 5–5.5 kg. Asfodelo Giunco Nero: the character of Sardinian pecorino and the ancient art of rush weaving, enclosed in a wheel with an authentic and pleasantly spicy taste.