Pecorino Di Brisighella

Pecorino Di Brisighella is an Italian Pecorino cheese which derives from the Italian word Pecora meaning “sheep” in Italian.

Each day raw mill is poured into the copper vats and the magic that is Pecorino Brisighella begins. The curds are worked entirely by hand following an ancient recipe that dates back to circa 1200 and once formed the cheeses are naturally aged on wooden boards for over 90 days in temperature controlled maturing rooms.

Produced with Romagna milk Pecorino Brisighella is distinguished by its compact and buttery paste and at the same time with the colour between ranging between white and straw.

Pecorino Brisighella in renowned for its sweet flavour that hides a slight spicy vein on the palate, due to the long seasoning.

In addition to enjoying it alone or with a good glass of ‘bodied’ red wine, or in combination with honey and compotes, it can be used in many culinary preparations.

The Spadoni family who make this cheese were originally millers who in 1921 purchased the historic mill of Coccolia (in the Italian province of Ravenna), dating back to 1445. The mill evolved over three Spadoni generations – Livio first, then Libero and Leonardo today – implementing over time a diversification policy of interpreting new food styles and bringing back traditional ways of cheese making.
Pecorino Di Brisighella is one of these old style cheeses that without the influence and help from the Spadoni family would have been sadly lost.