Bigio Aged in Ash D.O.P
Country/Region:
Italy-Il-Forteto
Source of Milk:
Sheep
Texture:
Semi-Hard
Culinary Uses:
Table cheese, grating
Description:
This semi-hard cheese is traditionally aged for five months and then matured under ash for another two to three months. The ash prevents the formation of mould on the rind and accelerates the process of maturation and lowers acidity leaving a sweet and tasty pecorino cheese.