Hayloft is an Italian Tuscan Pecorian made from raw sheep milk and naturally aged in caves for 120 days on beds of hay. This result in firm, open cheese with a smooth, non-edible rind covered in hay. Flavours are strong, although they can change throughout the year depending on pasture and nutrition. Accompany the cheese with a red wine, such as Brunello di Montalcino.
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