Pecorino Classico

I’ve been called fanatical about artisan cheese.  More than once.  I’m especially passionate about our hardworking, creative and talented local artisan cheesemakers. Thus this week’s cheese pick, Pecorino Classico from Canreg Station Farm & Pasture Dairy, in Finch, Ontario.  Styled after one of Italy’s oldest cheeses (and hundreds of varieties), the name means “little sheep”.  Josef Regli’s adaptation is a table Pecorino that farmers produce for their own consumption.

Pecorino Classico is a firm, raw, pressed and cooked sheep’s milk cheese.  Naturally aged for a minimum of two months (better at 4 to 8 months), it has a velvety interior with a striking dark charcoal colored exterior due to being rubbed with virgin olive oil.  This acts as a protectant, keeps the cheese from drying out, helps manage molds and adds distinct flavor.  Flavors are milky, fruity and sweet, fully coating the palate, with a building earthiness closer to the rind.

Find Josef Saturdays on the East side of the Byward Market Square for the winter season.


Cheese: Pecorino Classico
Producer: Canreg Station Farm & Pasture Dairy
Interesting Fact: Most Pecorinos from the Toscana region of Italy are D.O.P. cheeses (Denominazione di Origine Protetta), a mark of distinction and quality.

Enjoy! – Vanessa

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