Extraordinary Food of Distinctive Quality
The flavor of this raw sheep’s milk cheese (Pecorino) changes during the year according to the seasonality of pasture vegetation and the sheep’s diet. Trebbione has pronounced fruity, buttery and slightly boozy flavors that accompany a supple, elastic paste due to the cheeses’ hay and linseed oil rind designed to seal in moisture as the…
Preserving cheese in walnut leaves is in keeping with the tradition of the Siena area’s forefathers who used this method to preserve Pecorino during the warm months. The protection offered by the leaves allows this pasteurized sheep’s milk cheese to age slowly, taking on distinct antique flavor characteristics that are long forgotten among other Pecorinos;…
Roughly 60 days after processing, MORBIDI selects the best cheeses and moves them into natural caves of rock and tuff (a rock made up of volcanic ash). The cheese rinds are coated with flaxseed oil and set to rest on pine wood shelves. Each cheese is monitored and turned at least once per week. The…
A soft Pecorino cheese made with sheep milk, MonnaLisa Fiorita (meaning “flourish” or “flower”) is named for the edible flourishing rind of this type of cheese. This is part of a Piedmont tradition that makes a milder version of the Tuscan sheep’s milk white mold rind. For Fiorita, the rennet is added to the milk,…
A Marzolino is an Italian sheep’s milk cheese traditionally produced in the springtime when the flocks could finally feed on fresh grass; “Marzolino” in Italian means “March cheese.” At MORBIDI, this pecorino is made year-round in the rolling hills of Tuscany outside Siena in this locally beloved spring style from the milk of their own…
Cacio di Fogliano is raw sheep’s milk cheese made soley from the Morbidi family’s own flock of sheep. The term “fogliano” references the farmstead nature of this special cheese, and is the name of the family’s sheepfold. A true taste of their farm’s terroir, this simple ancient and elegant recipe punctuates the high quality of…
Pecorone means “Big Pecorino;” this cheese is a bright and tasty sheep’s milk made using traditional methods and aged for a year. This big cheese has a delectable texture that is bursting with flavor: it starts bright and sweet then culminates with deeply savory and brothy mouthwatering notes. This cheese is produced only January through…
Fruity, elegant and harmonious, yet showing verve and character, this oil springs from the slopes of Ama, in the Chianti Classico zone. The orchard is maintained by hand and the olives are hand-picked, so as not to damage the trees. Only a few hours pass between harvest and the start of the oil processing, which…
An older Tuscan Pecorino, Tuada (Italian for “cellar”) bridges the gap between the younger Tuscan Pecorinos and the more aged Roman-style Pecorino Romano. Fabulous when shaved over salads and adds serious depth when grated over pasta.