Formaggio Scoppolato Foglie di Noce

Casa Pedona produces a truly unique sheep's milk cheese, but we can't call it pecorino, it has a name that reflects its truly unique characteristic, this is how Formaggio Scoppolato Foglie di Noce came about Formaggio Scoppolato Foglie di Noce Bringing a different cheese back to life with a new spirit. This is how Lo Scoppolato was born, gradually becoming, with sacrifice and love, a sought-after product appreciated by food journalists, star chefs but above all by the many enthusiasts of good cheese. A dream that has become a wonderful reality! Because, let's remember, never abandon your dreams when you wake up in the morning. It's a sheep's milk cheese with an excellent taste made unique by the particular processing method that the cheesemaker jealously guards. During the process, the product undergoes maturing at a particular humidity level in order to achieve a product with the right level of maturation and to enhance its flavour. Lo Scoppolato is a tasting experience not only for those who love cheese but also for those who wish to discover its intense flavour. The curiosity stems from the name given to the product. Scoppolato in fact comes from the story of a shepherd. His name was Tristano, known as Pedona. Every time Pedona met his master, he would take off his hat, the so-called "coppola".

ageing in walnut leaves

Ageing in walnut leaves is carried out in the third month of the ageing process. At that point the cheese is wrapped in walnut leaves and placed back into containers where it continues its ageing. What makes it unique is the processing carried out by the cheesemaker and the careful ageing.  To be paired with a good full-bodied red wine or a particularly long-lived barrel-aged white wine. Excellently crafted wines that pair perfectly with the quality of this cheese. Don't be surprised if this cheese appears irregular in shape. Its intense aroma of walnut husk will greet you pleasantly. How to best enjoy it: the Foglia di Noce is served in slices, excellent paired with a homemade giardiniera and with "sciocco" bread, unsalted as they say in Tuscany. A cheese that represents another excellence, sweetness and elegance blend with hints of walnut. Here the cheese slowly matures in contact with walnut leaves in the cellars of Camaiore. Once matured, it is wrapped in netting to hold the walnut leaves on its surface.