Pecorino Affienato

From the heights of modern civilization, where everything takes place under the banner 'of the 'disposable', we turn our eyes to the agricultural world ' even not too far away ' where recycling was part of daily life. We went in search of these 'caratelli' or small 100-liter wooden barrels, which finished their important job of 'casket' for vin santo or other fine wines, are precisely reused by us to make our pecorino even more precious. These casks, filled with cheese and hay, in quantities dictated by the master refiner return, at the end of a long maturation period, a cheese that leaves its mark on the palate of even the most discerning diners. The rind of this cheese is not edible, indeed before cutting it take care to remove excess hay to prevent it from dragging inside the paste during cutting.