Our Christmas orders are now closed. You can still buy our Cheese Subscriptions to start in January, as well as book our courses and tasting events. If you want to purchase vouchers you can do so until the 20th December but please note that it can take up to 48 hours for the vouchers to be emailed to you as we process these manually.
We have a full counter of cheese in our shop in Pangbourne so you can still come in and purchase items in store
Price range: £4.40 through £26.40
Pecorino Dolce may not shout with bold flavours, but it invites you in with grace. Each slice reflects centuries of shepherding tradition, careful craft, and a respect for the softer side of sheep’s milk cheese. It is delicately soft, smooth and full of flavour.
Seggiano is known for discovering and sharing Italian dishes that convey the spirit of their region. One of my favourites is their Pecorino Dolce, a gentle, friendly cheese, far less intense than its saltier relatives, but with a clear sense of history.
Pecorino has a story that stretches back to well before Italy existed as a unified country. Its name comes from ‘pecora’, meaning sheep, reflecting the central role sheep’s milk has played in Italian cheesemaking for thousands of years. As early as Roman times, pecorino was recorded as a staple food due to its durability. Over time, every region developed its own variations, influenced by distinctive sheep breeds, local pastures, and preferred ageing methods. This enduring adaptability allowed pecorino’s tradition to evolve through centuries, from Roman tables to the regional tables of Tuscany, Sardinia, Lazio, and Umbria.
“Dolce” in Italian means “sweet” or “gentle.” When you see ‘Dolce’ on a pecorino, it means that it’s milder and less salty than other pecorinos, thanks to a shorter time spent maturing. In the past, farming families would tuck into the young cheeses while the older wheels were still quietly ageing away in the cellar. The fresh or semi-aged pecorino was a welcome bit of nourishment while everyone waited for the big, bold flavours to develop. Produced using well-honed methods, it typically matures for a shorter period than robust, grating-style pecorinos. The result is a cheese that honours the heritage of sheep’s milk cheesemaking while offering a creamy, accessible character that appeals to a wide range of palates.
Great pecorino starts with excellent sheep’s milk, richer than cow’s milk, giving even young cheese a good texture and flavour. The milk is gently warmed, rennet is added, and curds are cut, shaped, and lightly salted. The principal difference lies in maturation. While aged pecorinos may mature for many months, Pecorino Dolce is typically aged for a shorter time, often just a few weeks to a few months. During this period, the cheese develops structure without becoming overly firm or crumbly. Careful monitoring ensures the paste stays supple and the flavours balanced.
The rind is pale and natural. Inside is a smooth, ivory-white cheese, often with a few small holes. When you cut into Pecorino Dolce, you get gentle aromas of fresh cream, a bit of warm hay, and just a hint of tang, almost like yoghurt. Sometimes there’s a grassy note too, especially if the sheep have been out on pasture.
On the palate, the first impression is gentle and milky. Unlike aged pecorino, which can be assertively salty and bold, Pecorino Dolce offers a rounded, buttery flavour with mild sweetness. The texture is soft, not runny like a brie, but yielding, sliceable yet tender. As it melts on the tongue, it reveals notes of sweet cream, toasted nuts, and sometimes a delicate hint of wild herbs.
The finish is clean and slightly tangy. Its balanced richness and freshness are comforting and subtle, making it a great choice if you prefer less intense cheeses.
Jen’s note: Historically, the arrival of the first young wheels of pecorino cheese after spring lambing was a symbol of renewal and the start of a new agricultural cycle. Families would slice into freshly made wheels at outdoor feasts, pairing them with bread and young wine, denoting a transition from winter to spring.
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, rennet
Normal opening Monday – Saturday 9am – 4pm until:
Sunday 22nd 9am – 4pm
Monday 23rd 9am – 4pm
Christmas Eve 9am – 12pm
Christmas Day Closed
Boxing Day Closed
Friday 27th Closed
Saturday 28th 9am – 4pm
Sunday 29th Closed
Monday 30th 9am – 2pm
Tuesday 31st 9am – 2pm
New Year’s Day Closed
Thursday 2nd January Closed
Friday 3rd 9am – 4pm then open as normal
After Christmas our courier delivery slots start from 8th January.
