This fresh young Tuscan pecorino made only in March, gets its name from the month in which the cheese is made. It is mild and fresh tasting with slight grassy aromas. The interior is smooth and supple. It gets a little drier and tangier as it ages. It is traditionally eaten with another Tuscan spring staple, fava beans. Raw fava beans are paired with this fresh young pecorino and eaten plain.
Recommended: Fattoria Corzano e Paterno