Yorkshire Pecorini Story
Mario, who originally hails from Italy, makes full-fat, Sardinian-style sheep’s milk cheeses, developed from traditional recipes.
He has had to adapt his methods to the constraints of manufacturing cheese in a spare room (making raw cheese wasn’t practical in this country for such a small production, for example) but his cheeses are made with love, completely by hand and to the highest standards.
The youngest of the Yorkshire Pecorino that Mario makes is Pecorino Fresco, aged only thirty days, through to Pecorino Stagionato, aged for many months.
There is a great article over here about Mario and his supurb cheese.
Watch this space, we are starting to create some aged pecorino at our new cellar in South Kensington soon !