MonnaLisa Trebbione - approx. wt. 18oz

Not your average Pecorino—it’s raw, rustic, and unapologetically Tuscan. This raw sheep’s milk cheese is a living testament to the pastures of Siena, with flavors shifting as the seasons shape the sheep’s diet. The hay-colored rind, dotted with natural fermentation holes, signals its unpasteurized, unfiltered personality. Bold and complex, it demands a full-bodied partner like Brunello di Montalcino. Salcis, rooted in WWII-era tradition and run by the Morbidi family, crafts this cheese with milk from Siena’s local herds, processed within 24 hours. This is not just cheese—it’s a slice of Tuscany’s soul, fermented and aged to perfection.