When the grapes are pressed for the first time to give their must , they are still intensely fragrant. Thanks to the slightly bitter skin, pecorino Beltrami acquires strong and marked notes.
This is why the pecorino seasoned with “vinacce”(dregs of pressed grapes)is delicious as an after meal. Thanks to its strength it is also perfect as an aperitif. An ideal match is with green tomatoes jam, for a lovely bitter sweet contrast.
WHY GASTRONOMIA BELTRAMI
Beltrami produces cheese with milk of sheep reared in the local area .It is then left to season in ancient and deep wells ,dating back to 1400-1700. Temperature there floats from 17 to 20 C and dampness is at top levels (it can reach 100%). In such an environment bacteria modify the taste of cheese so much that in three months it acquires the characteristics typical of three years seasoned cheese.Fat levels rapidly fall and when the pecorino is taken out of the ditches it results drier, more tasty and easy to digest.