Pedestrian House it produces a truly unique cheese made from sheep's milk but we cannot call it pecorino, it has a name that reflects its truly unique characteristic, this is how it was born Scoppolato cheese with walnut leaves
Scoppolato cheese with walnut leaves
Bringing life back to a different cheese with a new spirit. This is how Lo Scoppolato was born, slowly becoming, with sacrifice and love, a refined reality appreciated by food journalists, starred chefs but above all by the many enthusiasts of the good cheese. A dream that has become a very good reality! Because, remember, never give up on dreams when we wake up in the morning.
it's a sheep's milk cheese with an excellent taste made unique by the particular processing that the cheesemaker jealously guards. In the process the product is subjected to a seasoning with a particular humidity in order to obtain a product with the right seasoning and to enhance its flavour. Scoppolato is ataste experience not only for those who love cheese but also for those who want to discover an intense flavour.
The curiosity arises from the name that was attributed to the product. Scoppolato comes in fact from the story of a shepherd. His name was Tristano, called Pedona. Pedona every time he met his master took off his hat, the so-called “coppola“.
aging in walnut leaves
L'aging in walnut leaves is carried out in the third month of the refinement process. At that moment the cheese is wrapped in walnut leaves and placed in containers where it continues its refinement. The characteristic that makes it unique is the processing performed by the cheesemaker and the careful refinement. To be accompanied with a good red wine with good structure or to a barriqued white wine particularly long-lived. Finely crafted wines that pair perfectly with the quality of this cheese. Don't be surprised if this cheese is irregular in shape. Its intense aroma of walnut husk will welcome you pleasantly.
How to enjoy it best: the Walnut Leaf It is served in slices, excellent to accompany a meal artisan gardener and al “silly” bread without salt as they say in Tuscany.
A cheese that represents another excellence, the sweetness and elegance blend with the hints of walnut. Here the cheese matures slowly in contact with walnut leaves in the cellars of Camaiore. Once refined it comes wrapped in the net to retain the walnut leaves on its surface.
