Academia Barilla Pecorino Gran Cru Cheese Review: A Chunky Pleasure
We’re going to start the Academia Barilla Pecorino Gran Cru Cheese Review by mentioning what some claim to be the origin of the Pecorino, the Parmigiano-Reggiano.
Turophiles, or cheese connoisseurs, often think of the Parmigiano-Reggiano as one of the greatest, if not the greatest of cheeses.
While some may disagree with the position of absolute best, none disagree that this cheese variety is among the most appreciated worldwide, and thus a really good specimen can be truly expensive.
We loved this cheese and its beautiful chunky and melting texture together with its nutty crunch nature.
One of the key points about this cheese is that it is not only good to be appreciated with a fine red wine, but grated over vegetables, pasta and seductively used in dishes – no wonder so many professional chefs use it for their gourmet signature dishes.
The Pecorino Gran Cru: How’s is it Made and What Does it Taste Like?
The Academia Barilla Pecorino Gran Cru is a wonderful round flavored cheese with caramel notes and a chunky texture that melts in your mouth and fills your palate for a large amount of time.
It is made with sheep’s milk, from hundreds of small farms on the hills of Sardinia, on the island’s Sassari region.
As far as Pecorino cheese is concerned, Sardinia is one of its home turfs and one of the most appreciated Pecorino cheese producing regions, thanks to the grazing grounds overlooking the sea, where the sheep can nibble on wild herbs and grass.
Most of these wild herbs have a strong fragrance, and that helps the cheese to get its signature depth, one that is exacerbated by its aging process.
Academia Barilla Pecorino Gran Cru Cheese Review: Manufacturing and Aging
This Grand Cru is made from milk that is left at an ambient temperature from the moment it is collected, the evening, to the next morning.
By the time the sun rises, the fat contents of the milk sits at the top, and the milk is skimmed and mixed with full-fat that is freshly harvested on the morning, turning it into curds that will transform into the cheese.
Then, the cheese is made into its wheels and left to age 20 months minimum, on wooden planks, to add to its flavor and add that robust and complex taste.
The cheese’s signature crackle and the bits that produce it are tyrosine protein crystals, and this tasty variety mixes very well with a bottle of fine red Italian wine after a hearty meal.
A hearty and chunky pleasure that is best served with a fine red Italian Bordeaux wine after a hearty and meaty meal.
One of the finest Pecorino cheeses we tasted.