Course on a farm stay near Norcia that takes guests through each step of making cheese, from curd to ageing, with traditional methods. Guests take home what they make. The farm publishes no dates or price.
The pecorino is piquant; Sagrantino is a tannic, long red. Salt and fat soften the tannin, and the wine's fruit stands up to the sharpness. An aged wedge has the weight to meet it.
A sliceable sheep's milk pecorino rubbed with olive oil and herbs wants a red with grip but not heavy tannin. Sangiovese-led Montefalco Rosso gives red fruit, medium tannin and freshness that carry the thyme and mint notes.
Qualigeo describes a milky, cooked-butter aroma, a tender paste and a delicate flavour. A dry Grechetto with medium to high acidity cuts the cream without covering it. Best with the young dolce type.
Address: Via Case Sparse 369, 06049 Norcia (PG), Umbria
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