Named for our cheesemaker Viyoral (Fiorello in Italian), this semi-aged pecorino is a bold, beautifully balanced cheese made from organic raw Sopravvissana sheep milk with a touch of tangy goat yogurt.
Aged 2–4 months in our Abruzzo caves, Fiorello combines the sweetness of high-mountain sheep’s milk with the bright acidity of goat milk cultures. The natural rind develops soft, edible molds that add earthy character to its rich, creamy core.
Flavorful, aromatic, and complex, this is a standout on any cheese board—or a unique addition to specialty retail and restaurant programs seeking true farmstead Italian cheeses.
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