Pecorino in Botte

Pecorino di Botte is a traditional sheep milk cheese from the region of Marche. It is made by seasoning the shortly aged pecorino marchigiano cheese with different aromatic herbs and then leaving it to mature in sealed wooden barrels that previously contained wine.

According to the tradition, the cheese should be kept in the barrels da San Giovani a San Martino, that is from 24st of June till 11th of November. During that period the cheese develops a very intense flavor, both of the herbs and of the wine.

Although it can be used as an ingredient in many recipes, this delicacy is best enjoyed on its own, served with some nuts or on a slice of Pane Casareccio and warm chestnut honey.