Formaggio Scoppolato Paglia e Fieno

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, and this is how Formaggio Scoppolato Paglia e Fieno came to be Formaggio Scoppolato Paglia e Fieno Bringing a different cheese back to life with a new spirit. This is how Lo Scoppolato was born, slowly becoming, with sacrifice and love, a sought-after product appreciated by food journalists, star chefs, and above all by the many lovers of good cheese. A dream that has become a truly delicious reality! Because, let's remember, we should never abandon our dreams when we wake up in the morning. It is a sheep's milk cheese with an excellent flavour made unique by the particular processing that the cheesemaker jealously guards. During the process, the product is aged. With a particular humidity level, so as to obtain a product with just the right ageing to enhance its flavour. Lo Scoppolato is a tasting experience not only for cheese lovers, but also for anyone who wants to discover an intense flavour.

Fun fact about the name Scoppolato

The curiosity comes 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". The ageing in straw and hay is carried out after forty days of the ageing process. Thanks to this process, the cheese slowly absorbs all the aromas of the aromatic herbs. It is then placed back into containers where its ageing continues. The characteristic that makes it unique is the cheesemaker's processing and the careful ageing. Best paired with a good full-bodied white wine or a red wine with soft, silky tannins. Wines of excellent craftsmanship that pair perfectly with the quality of this cheese. A cheese that speaks to the present while winking at the past. The tradition of ageing pecorino in straw and hay is indeed rooted in rural tradition. How to best enjoy it: Paglia e Fieno is served in the traditional way, sliced. It is served with olives and focaccia. Perfect for preparing a delicious cheese board. A cheese that represents a great tradition, thanks to the type of ageing. On the nose, in fact, all the scents of summer can be rediscovered. Here the cheese matures slowly, in contact with the herbs in the cellars of Camaiore. Once aged, it is wrapped in netting to keep the straw and hay on its surface.