Produced by Romaniae Terrae, Pecorino dei Malatesta al Sangiovese is an Italian cheese made with highly selected sheep's milk pasteurized at optimum temperature. Cheese wheels are first matured in a cold room at 6° - 8°C. Later, during the final stage of maturation they are treated with Sangiovese red wine and kept in a cold room at 8°C for about 30 days.
The Sangiovese red wine gives the cheese a dark burgundy rind beneath which lies a smooth white paste with a delicate mouthfeel and a sweet sheep's milk flavour with an aftertaste of wine.
Other Italian cheeses: