{"id":52,"date":"2026-08-20T13:33:53","date_gmt":"2026-08-20T10:33:53","guid":{"rendered":"https:\/\/gvinage.co.il\/?post_type=product&p=52"},"modified":"2026-10-15T15:16:09","modified_gmt":"2026-10-15T12:16:09","slug":"pecorino-de-galil","status":"publish","type":"product","link":"https:\/\/gvinage.co.il\/en\/product\/pecorino-de-galil\/","title":{"rendered":"Pecorino de Galil"},"content":{"rendered":"
\n

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.<\/p>\n

\n
\"SheepSheep milk<\/strong><\/span><\/div>\n
<\/span>Wine pairing: Barbera<\/strong><\/span><\/div>\n<\/div>\n

Its inspiration<\/h3>\n

Galilean pecorino is an aged sheep cheese that offers a local interpretation of the Italian pecorino tradition.<\/p>\n

Making and ripening<\/h3>\n

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 \u2014 consistent care that supports the rind\u2019s development, deepens the aromas and helps the cheese gradually build its complex character.<\/p>\n

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\n

Taste and aromas<\/h3>\n

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.<\/p>\n<\/div>\n

\"Flavour<\/div>\n<\/div>\n

Serving suggestion<\/h3>\n

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.<\/p>\n<\/div>\n

\n

\u201cThe name of Italian pecorino comes from the word Pecora, Italian for \u201csheep\u201d. The suffix -ino forms an adjective of belonging \u2014 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 \u2014 Awassi and Assaf \u2014 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.\u201d<\/p>\n

\u2014 Naomi Richard Stein, certified Master Cheesemaker, GVINAGE<\/cite><\/p><\/blockquote>\n

\n

Frequently asked questions about Pecorino de Galil<\/h2>\n
\nWhat is Pecorino de Galil made from, and how long does it ripen?<\/summary>\n

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 \u2014 consistent care that supports the rind\u2019s development, deepens the aromas and helps the cheese gradually build its complex character.<\/p>\n<\/details>\n

\nHow should I serve Pecorino de Galil, and with which wine?<\/summary>\n

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.<\/p>\n<\/details>\n

\nHow should I store Pecorino de Galil at home?<\/summary>\n

Wrap it in baking paper or parchment \u2014 not cling film, which suffocates the cheese and gives it an aftertaste \u2014 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<\/a>.<\/p>\n<\/details>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A washed-rind sheep milk cheese, inspired by traditional Italian techniques.<\/p>\n","protected":false},"featured_media":38,"comment_status":"open","ping_status":"closed","template":"","meta":{"_gv_en_title":"Pecorino de Galil","_gv_en_excerpt":"

A washed-rind sheep milk cheese, inspired by traditional Italian techniques.<\/p>","_gv_en_content":"

\n

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.<\/p>\n

\"SheepSheep milk<\/strong><\/span><\/div>
<\/span>Wine pairing: Barbera<\/strong><\/span><\/div><\/div>\n

Its inspiration<\/h3>\n

Galilean pecorino is an aged sheep cheese that offers a local interpretation of the Italian pecorino tradition.<\/p>\n

Making and ripening<\/h3>\n

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 \u2014 consistent care that supports the rind\u2019s development, deepens the aromas and helps the cheese gradually build its complex character.<\/p>\n

\n
\n

Taste and aromas<\/h3>\n

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.<\/p>\n<\/div>\n

\"Flavour<\/div>\n<\/div>\n

Serving suggestion<\/h3>\n

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.<\/p>\n<\/div>\n

\u201cThe name of Italian pecorino comes from the word Pecora, Italian for \u201csheep\u201d. The suffix -ino forms an adjective of belonging \u2014 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 \u2014 Awassi and Assaf \u2014 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.\u201d<\/p>\u2014 Naomi Richard Stein, certified Master Cheesemaker, GVINAGE<\/cite><\/blockquote>\n

Frequently asked questions about Pecorino de Galil<\/h2>
What is Pecorino de Galil made from, and how long does it ripen?<\/summary>

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 \u2014 consistent care that supports the rind\u2019s development, deepens the aromas and helps the cheese gradually build its complex character.<\/p><\/details>

How should I serve Pecorino de Galil, and with which wine?<\/summary>

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.<\/p><\/details>

How should I store Pecorino de Galil at home?<\/summary>

Wrap it in baking paper or parchment \u2014 not cling film, which suffocates the cheese and gives it an aftertaste \u2014 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<\/a>.<\/p><\/details><\/div>","_gv_fr_title":"Pecorino de Galil","_gv_fr_excerpt":"

Un fromage de brebis \u00e0 cro\u00fbte lav\u00e9e, inspir\u00e9 des techniques italiennes traditionnelles.<\/p>","_gv_fr_content":"

\n

Le pecorino galil\u00e9en est fabriqu\u00e9 \u00e0 partir de 100 % de lait de brebis pasteuris\u00e9 et affin\u00e9 quatre mois. Sa cro\u00fbte est lav\u00e9e deux fois par semaine, et il d\u00e9veloppe une texture ferme, friable et cristalline, une saveur riche et une salinit\u00e9 raffin\u00e9e.<\/p>\n

\"LaitLait de brebis<\/strong><\/span><\/div>
<\/span>Accord vin : Barbera<\/strong><\/span><\/div><\/div>\n

Son inspiration<\/h3>\n

Le pecorino galil\u00e9en est un fromage de brebis affin\u00e9 qui offre une interpr\u00e9tation locale de la tradition italienne du pecorino.<\/p>\n

Fabrication et affinage<\/h3>\n

Fabriqu\u00e9 \u00e0 partir de 100 % de lait de brebis pasteuris\u00e9 et fa\u00e7onn\u00e9 en meules d\u2019environ trois kilogrammes. Il s\u2019affine quatre mois dans des conditions contr\u00f4l\u00e9es. Pendant l\u2019affinage, sa cro\u00fbte est lav\u00e9e deux fois par semaine \u2014 un soin r\u00e9gulier qui favorise le d\u00e9veloppement de la cro\u00fbte, approfondit les ar\u00f4mes et aide le fromage \u00e0 construire progressivement son caract\u00e8re complexe.<\/p>\n

\n
\n

Go\u00fbt et ar\u00f4mes<\/h3>\n

En fin d\u2019affinage, la texture est ferme, friable et cristalline. Le lait de brebis donne au fromage un corps riche et plein, tout en gardant une salinit\u00e9 raffin\u00e9e et \u00e9quilibr\u00e9e. Le profil aromatique associe une profondeur lact\u00e9e \u00e0 des notes \u00e9pic\u00e9es et de sous-bois, accompagn\u00e9es d\u2019une d\u00e9licate touche fruit\u00e9e.<\/p>\n<\/div>\n

\"Roue<\/div>\n<\/div>\n

Suggestion de service<\/h3>\n

Il convient aussi bien au plateau de fromages qu\u2019\u00e0 la cuisine. Sortez-le du r\u00e9frig\u00e9rateur une heure avant. Il se marie bien sur un plateau avec du pain de campagne, de l\u2019huile d\u2019olive, des olives, des noix et des fruits m\u00fbrs. En cuisine : tranch\u00e9, \u00e9miett\u00e9 ou r\u00e2p\u00e9 sur des p\u00e2tes, un risotto, des salades, des p\u00e2tisseries et des l\u00e9gumes r\u00f4tis.<\/p>\n<\/div>\n

\u00ab Le nom du pecorino italien vient du mot \u00ab pecora \u00bb, qui signifie \u00ab brebis \u00bb en italien. Le suffixe \u00ab -ino \u00bb forme un adjectif d\u2019appartenance \u2014 c\u2019est-\u00e0-dire un fromage fait de lait de brebis. Dans notre cas, je voulais cr\u00e9er un fromage inspir\u00e9 du pecorino italien, mais adapt\u00e9 au lait des races de brebis \u00e9lev\u00e9es en Galil\u00e9e \u2014 Awassi et Assaf \u2014 et \u00e0 son caract\u00e8re particulier. Pour cela, j\u2019ai modifi\u00e9 et adapt\u00e9 la recette, et donn\u00e9 en cons\u00e9quence au fromage un nouveau nom qui exprime son identit\u00e9 locale. Nous avons ainsi cr\u00e9\u00e9 un fromage qui relie la tradition italienne aux mati\u00e8res premi\u00e8res galil\u00e9ennes, et qui exprime le meilleur r\u00e9sultat que nous pouvions atteindre. \u00bb<\/p>\u2014 No\u00e9mie Richard Stein, ma\u00eetre fromag\u00e8re certifi\u00e9e, GVINAGE<\/cite><\/blockquote>\n

Questions fr\u00e9quentes sur le Pecorino de Galil<\/h2>
De quoi est fait le Pecorino de Galil, et combien de temps s\u2019affine-t-il ?<\/summary>

Fabriqu\u00e9 \u00e0 partir de 100 % de lait de brebis pasteuris\u00e9 et fa\u00e7onn\u00e9 en meules d\u2019environ trois kilogrammes. Il s\u2019affine quatre mois dans des conditions contr\u00f4l\u00e9es. Pendant l\u2019affinage, sa cro\u00fbte est lav\u00e9e deux fois par semaine \u2014 un soin r\u00e9gulier qui favorise le d\u00e9veloppement de la cro\u00fbte, approfondit les ar\u00f4mes et aide le fromage \u00e0 construire progressivement son caract\u00e8re complexe.<\/p><\/details>

Comment servir le Pecorino de Galil, et avec quel vin ?<\/summary>

Il convient aussi bien au plateau de fromages qu\u2019\u00e0 la cuisine. Sortez-le du r\u00e9frig\u00e9rateur une heure avant. Il se marie bien sur un plateau avec du pain de campagne, de l\u2019huile d\u2019olive, des olives, des noix et des fruits m\u00fbrs. En cuisine : tranch\u00e9, \u00e9miett\u00e9 ou r\u00e2p\u00e9 sur des p\u00e2tes, un risotto, des salades, des p\u00e2tisseries et des l\u00e9gumes r\u00f4tis. Accord vin recommand\u00e9 : barbera.<\/p><\/details>

Comment conserver le Pecorino de Galil \u00e0 la maison ?<\/summary>

Enveloppez-le dans du papier sulfuris\u00e9 ou du papier cuisson \u2014 pas dans du film \u00e9tirable, qui \u00e9touffe le fromage et lui donne un arri\u00e8re-go\u00fbt \u2014 et placez-le sans serrer dans un sac ou une bo\u00eete au r\u00e9frig\u00e9rateur, pour que le fromage puisse respirer sans emprisonner l\u2019exc\u00e8s d\u2019humidit\u00e9. Le guide complet : Comment conserver le fromage \u00e0 la maison<\/a>.<\/p><\/details><\/div>"},"product_brand":[],"product_cat":[19],"product_tag":[],"class_list":["post-52","product","type-product","status-publish","has-post-thumbnail","product_cat-hard","pa_milk-28","first","instock","taxable","shipping-taxable","purchasable","product-type-simple"],"_links":{"self":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product\/52","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/comments?post=52"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/media\/38"}],"wp:attachment":[{"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/media?parent=52"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_brand?post=52"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_cat?post=52"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/gvinage.co.il\/en\/wp-json\/wp\/v2\/product_tag?post=52"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}