Appennino Reggiano pecorino cheese is sweeter than the sheep cheese produced in the nearby Tuscany. It may have less intense organoleptic features, but it is a very balanced and delicate cheese.
It is therefore necessary to eat it together with wines which do not prevail over it but, on the contrary, enhance its elegance: for instance, an Albana passito for the most matured pecorino cheese and a red Sangiovese or Merlot for the less matured one.
