Pecorino Nero di Tiburzi is a premium sheep’s milk cheese rooted in the rich pastoral traditions of Tuscany, specifically from the Maremma region. This exceptional cheese is known for its distinct flavor and texture, which evolves during its maturation process, making it a beloved delicacy among cheese aficionados worldwide.

The cheese undergoes an aging process that can last anywhere from 20 to 30 days for a young, mild version to 5 or 6 months for a more mature and crumbly texture. As Pecorino Nero di Tiburzi ages, it transforms from a semi-soft cheese to a firmer, more crumbly form that often flakes when cut. After about 60 to 70 days of maturation, the cheese achieves its signature bold and unmistakable taste.

INGREDIENTS

Pasteurized sheep’s milk, salt, rennet, selected milk enzymes; surface treated with E235 preservative (natamycin) and E172 colorant. Nonedible rind

APPLICATIONS

It can be enjoyed simply as part of a cheese platter, paired with rustic bread, honey, or cured meats.
The flavor of the cheese also makes it an ideal ingredient in hearty pasta dishes, such as cacio e pepe, carbonara, or grated over baked dishes to add depth and intensity.
Its crumbly texture allows it to melt slightly when heated, releasing even more of its rich, savory profile.
Additionally, Pecorino Nero di Tiburzi pairs beautifully with Italian wines, particularly those from Tuscany, such as Chianti or Brunello di Montalcino. The combination of the cheese’s tang and the wine’s full-bodied notes creates a delightful harmony of flavors.