Salcis was founded during World War II with an eye toward unifying local salami producers in and around the Italian town of Siena, and distributing their products. In the 1960s, the group started its own dairy and began producing traditional Tuscan cheeses. Today, the group continues to make both salami and cheese in a single plant near Monteriggioni, a small village 10 minutes far from Siena.
This Pecorino, also called Monna Lisa, is a young sheep's milk cheese that is brushed with flaxseed oil as it ages on pine boards. The natural gray-brown rind is covered in the hay and herbs that the cheese is matured on. The firm, smooth paste is sweet and grassy and finishes with notes of lemon.
Farm / Company: Salcis/Rogers Collection
City, State: Monteriggioni
Milk Type: Sheep
Milk Treatment: Pasteurized
Aging: 90-120 days
Size(s): 2-pound wheel