Talamello Fossa’s Pecorino


[vc_row][vc_column][vc_column_text]The Talamello is a special cheese made from ewe’s milk. It is aged in underground, covered with white cloth in particular pits of tuff, with a shape of wicker wine bottle. The ageing time is between 60 and 90 days.

This unique method of ageing in pits gives to it a characteristic flavour and an intense specific taste.

The Talamello is excellent when granted over the courses, or accompanied by acacia honey, and you can use it in cuisine in a lot of different ways, for example for filling cannelloni and crepes.

This antique cheese matches very well with sweet white or aged red wines.[/vc_column_text][vc_column_text]


MILK Pasteurized sheep, salt of Volterra, rennet, ferments.

Pecorino deep set in Talamello.

Preserve from +2° to +10° C.[/vc_column_text][vc_column_text]Produced and packaged in the establishment IT 09 038 CE.

Refined to Salumificio Artigianale Gombitelli of Triglia M&T SNC località Gombitelli 90 d, 55041 Camaiore, Lucca.[/vc_column_text][vc_column_text]


Weight N/A

0,6 kg, 1,2 kg

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