Pecorino Metello

Pecorino aged in Metello, a small mountain village at an altitude of 1,000 metres in Garfagnana and the home town of the Busti family. After an initial maturing period of 60 days in the dairy’s cold storage rooms, the cheeses are transferred to Metello to the maturing cellar, called “Tuada” in Garfagnana dialect. There they rest for a further 90 days in totally natural microclimatic conditions that contribute to making this pecorino unique, unmistakable and naturally lactose-free. After the affinage, the pecorino is covered in chestnut shells, evoking the scents and flavours of the chestnut groves of the Tuscan-Emilian Apennines. The white to straw-yellow paste flakes easily and is ideal grated on meat and first courses.