Young (Fresco) Yorkshire Pecorino
£8.25
250GM500GM1KG

Matured for thirty days, you’re rewarded with a pleasurable glimpse into the early stage of an exceptionally crafted pecorino.

The aroma is fresh sour cream and a hint of lemon. The texture is intriguing, like fudgy butter, and your knife will glide through the cheese in an immensely satisfying way. The cheese will hold on your palate, supplying zips of freshness, milk, spritz and a greek yoghurt finish— delightful in simplicity, masterfully clean and unyieldingly moreish.

  • Matured on site at Rennet & Rind by Perry

  • Free shipping on orders over £50

  • Insulated boxes and ice packs to ensure chilled delivery 

  • Guaranteed safe checkout with Shopify

  • MILK
  • MATURATION NOTES
  • LOCATION
  • CHEESEMAKER
  • REVIEWS
  • NUTRITION 

HERD

Lacaune & Friesian Sheep

The Lacaune is a breed of domestic sheep originating near Lacaune in southern France. The native region of these sheep is the Tarn and Aveyron departments and surrounding areas. This region is collectively known as the "Roquefort Sector

MILK

Pasteurised

The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the ‘High Temperature Short Time’ (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3°C. The equipment which is used to heat and cool the milk is called a ‘heat exchanger’.

A Word on Rennet & Rind Maturing

"We are still working out our precise methods of looking after Young Pecorino. We'll report back when we have a more detailed note."


Perry James Wakeman - Affineur of the Year

Otley,West Yorkshire, British isles

Otley is a market town and civil parish at a bridging point on the River Wharfe, in the City of Leeds metropolitan borough in West Yorkshire, England. Historically a part of the West Riding of Yorkshire, the population was 13,668 at the 2011 census

You are in advanced mode.

You can turn it off in left sidebar. To use advanced options, you will need to enter your own Google Maps API Key.

Get Google API Key

Mario Olianas

"Hi, my name is Mario. I was born in Vienna to an Italian father and an Austrian mother. From 6 months old, I was brought up by the sea in Sardinia. My Papa is a fisherman who has always encouraged my love of good fresh produce.


Having worked in catering both by the coast and in the Italian mountains, ready for a change, I moved to Yorkshire in 2001. The original purpose was to learn the English language. However, having met my partner, Sonia and finding I loved Gods Own County, I never went home! I saw an opportunity to start my own business, selling homemade Italian produce at Leeds Farmers Markets. This gradually expanded to include more produce at several farmer's markets. I have always been a firm believer that if you put your heart and soul into the food you produce, it really does show in the end product. I am really proud of the various cheeses we produce and honestly believe they are some of the best you can get. 


At Yorkshire Pecorino, we are a small-scale, award-winning artisan cheese maker. You will not find us in your large supermarkets. We genuinely want our focus and dedication to be on each of our cheeses, made to perfection individually, where quality does come first. I get up at around 3am daily to make the cheese in small batches. Each cheese is Individually moulded and cared for until they are ready to be enjoyed. Nothing is rushed. I ensure we only use the very best ingredients, where possible, sourced as locally to our Leeds dairy as possible. I hand pick the supplier of our Ewes milk to ensure that they feel as strongly about the welfare and wellbeing of the animals as I do. If the Ewes are well cared for, it shows in the quality of the milk, which in turn ensures the cheese I can supply to you is as good as it can be.


I am passionate about what I do, which is why I don't see this as a job or work. I am as enthusiastic today as I was when I started making my cheeses. "

Sheep Milk, Salt, Animal Rennet, Starter culture, Mould culture.


Energy1468kj/353kcal
Fat26.1g
of which saturates17.33g
Carbohydrates4.2g
of which sugars0.5g
Protein25.2g
Salt1.73g


Disclaimer


Allergens, Ingredients and Nutritional Information Disclaimer


These details have been carefully prepared and are provided for information only. Whilst every effort, care and attention to detail has been taken to provide accurate details, we strongly recommend that you refer to the product label and packaging prior to consumption. Rennet & Rind is unable to accept liability for any errors and omissions or information that may be incorrect. If you require further information, please contact us on 01480 831 112 or email hello@rennetandrind.co.uk

IF YOU LIKE THIS, THEN YOU MAY LIKE THESE

£9.95
£9.25
£7.95

THINGS THAT GO WELL WITH YOUR YOUNG BRITISH PECORINO

Local Honeycomb - Rennet & Rind British Artisan Cheese
£8.50
Baked Dotatto Fig Ball - Rennet & Rind British Artisan Cheese
£6.45
Cherry & Amaretto Jam - Rennet & Rind British Artisan Cheese
£3.95
  • INSTAGRAM