Made exclusively by Academia Barilla in Sassari, Italy—the best Pecorino-producing area in Sardinia—this 100% sheep’s milk cheese is aged for 20 months. It beautifully blends the sophistication of an aged cheese with lively notes of dairy-fresh milk. Perfect for table consumption, flaking and grating.
- Aroma: bouquet of fresh milk, a rare feature in aged cheeses.
- Taste: sweet, with a milder flavor profile.
- Texture: medium firm—great for cubing or flaking.
- Aged 20 months
- Serving suggestions: Pecorino Grand Cru is delicious alone or flaked on appetizers and second courses; also use on pasta dishes and fresh salads.
- Produced in Italy.
Located in Parma, Italy, Academia Barilla is the first international center dedicated to presenting Italian culinary art to the world. Academia Barilla foods let you experience uniquely Italian delicacies, hand selected and perfected through centuries of tradition and innovation. Regional aged cheeses renowned for freshness and sophistication. Traditional cured meats of prized complexity. Small-batch extra virgin olive oils locally produced from handpicked olives and fresh with scents of ripening tomatoes and newly cut grass. Aged balsamic vinegars personally selected through blind taste tests to ensure the highest quality. Infused sea salts famous for their purity, hand harvested in the natural reserve of Trapani.
And for those planning a trip to Italy, Academia Barilla also offers cooking courses and houses a gastronomic library with treasured culinary documents and recipes dating back to the Italian Renaissance.
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