Nuvola di Pecora – An Italian Sheep’s Milk Cheese
Here comes a semi-soft sheep’s milk cheese from Northern Italy that’s rustic in style with a creamy and meaty flavor. Somewhat hard to find, Nuvola di Pecora or “Sheep’s Cloud” comes from the Emilia-Romagna region of Italy between the Appenine Mountains and the River Po.
Aged for about thirty days to develop its thin, bloomy rind, Nuvola di Pecora cheese has a firm but pliable texture. It’s produced in 3 pounds squares and has an ivory interior. Taste-wise, it is somewhat mild with just a touch of sheep flavor.
I’m familiar with most sheep’s milk cheeses, like Manchego or Pecorino, which are hard cheeses with distinct sheep flavors. This makes Nuvola di Pecora so unique, rare, and expensive. I paid $25 per pound for a small taste!
I enjoy sheep’s milk cheeses, but they are not as popular with the rest of my family, so when I can find a cheese like this that everyone will enjoy, I’m in luck. Even the kids thought it was “ok.” I’ll take “ok.”
Don’t overpower this cheese with a big red wine. A lighter red like Pinot Noir would be good. I might even try it with a chardonnay, although not at breakfast when I eat most of my cheeses on Saturday morning after a trip to the farmers market.
- Region: Romagna
- Country: Italy
- Milk Type: Sheep
- Milk Treatment: Pasteurized
- Rennet: Traditional
- Rind: Bloomy
- Texture: Firm
- Aging: 30 days
- Size(s): 3-pound square
- Price I Paid: $24.99/pound
