Day 1337 of posting images of cheese until I run out of cheese types: Pecorino Oro Antico
Day 1337 of posting images of cheese until I run out of cheese types: Pecorino Oro Antico
by verysuspiciousduck
2 Comments
verysuspiciousduck
I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to “Taste Atlas” for the cheese image and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: With a name that translates to “antique gold,” earthy and robust Pecorino Oro Antico lives up to its description. Bathed in luxurious olive oil before aging for at least six months in a stone cellar, this pasteurized sheep’s milk cheese sets the gold standard for pecorinos. As it matures, the rubbed rind develops a zesty, peppery flavor that permeates its crumbly, crunchy paste—building on the cheese’s nutty, grassy notes. Slice it up and stack on a Rustic Bakery Flatbread with some Murray’s Sliced Speck.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
Shishanought
Finally got some 1337 cheese. Been watching from the beginning, feels like the pandemic was ages ago and you’ve been giving us fresh cheese ever since the start.
2 Comments
I’m using stock images but I am always on the lookout for new cheeses to try whenever I go to the store. Credit to “Taste Atlas” for the cheese image and cheese facts. If any of you know some cheeses that I haven’t done yet I would love some input!
Here is your daily cheese facts: With a name that translates to “antique gold,” earthy and robust Pecorino Oro Antico lives up to its description. Bathed in luxurious olive oil before aging for at least six months in a stone cellar, this pasteurized sheep’s milk cheese sets the gold standard for pecorinos. As it matures, the rubbed rind develops a zesty, peppery flavor that permeates its crumbly, crunchy paste—building on the cheese’s nutty, grassy notes. Slice it up and stack on a Rustic Bakery Flatbread with some Murray’s Sliced Speck.
Also as a note: I post my daily cheese here as well as in my r/dailycheese subreddit.
Finally got some 1337 cheese. Been watching from the beginning, feels like the pandemic was ages ago and you’ve been giving us fresh cheese ever since the start.