Galilean pecorino is made from 100% pasteurized sheep milk and ripened for four months. Its rind is washed twice a week, and it develops a firm, crumbly, crystalline texture, a rich flavour and a refined saltiness.
Sheep milkIts inspiration
Galilean pecorino is an aged sheep cheese that offers a local interpretation of the Italian pecorino tradition.
Making and ripening
Made from 100% pasteurized sheep milk and formed into wheels of about three kilograms. It ripens for four months under controlled conditions. During ageing its rind is washed twice a week — consistent care that supports the rind’s development, deepens the aromas and helps the cheese gradually build its complex character.
Taste and aromas
At the end of ageing the texture is firm, crumbly and crystalline. Sheep milk gives the cheese a rich, full body, yet its saltiness stays refined and balanced. The flavour profile combines milky depth with spicy and earthy notes, and a delicate fruity tone alongside them.
Serving suggestion
Suits both the cheese board and the kitchen. Take it out of the fridge an hour ahead. Pairs well on a cheese board with country bread, olive oil, olives, nuts and ripe fruit. In the kitchen: slice, crumble or grate over pasta, risotto, salads, pastries and roasted vegetables.
“The name of Italian pecorino comes from the word Pecora, Italian for “sheep”. The suffix -ino forms an adjective of belonging — that is, a cheese made from sheep milk. In our case I wanted to create a cheese inspired by Italian pecorino, but one adapted to the milk of the sheep breeds raised in the Galilee — Awassi and Assaf — and its particular character. To do so I changed and adapted the recipe, and accordingly gave the cheese a new name that expresses its local identity. In this way we created a cheese that connects Italian tradition with Galilean raw materials, and expresses the very best result we could achieve.”
— Naomi Richard Stein, certified Master Cheesemaker, GVINAGE
Frequently asked questions about Pecorino de Galil
What is Pecorino de Galil made from, and how long does it ripen?
Made from 100% pasteurized sheep milk and formed into wheels of about three kilograms. It ripens for four months under controlled conditions. During ageing its rind is washed twice a week — consistent care that supports the rind’s development, deepens the aromas and helps the cheese gradually build its complex character.
How should I serve Pecorino de Galil, and with which wine?
Suits both the cheese board and the kitchen. Take it out of the fridge an hour ahead. Pairs well on a cheese board with country bread, olive oil, olives, nuts and ripe fruit. In the kitchen: slice, crumble or grate over pasta, risotto, salads, pastries and roasted vegetables. Recommended wine pairing: Barbera.
How should I store Pecorino de Galil at home?
Wrap it in baking paper or parchment — not cling film, which suffocates the cheese and gives it an aftertaste — and place it loosely in a bag or box in the fridge, so the cheese can breathe without trapping excess moisture. The full guide: How to store cheese at home.
