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: £4.55 through £27.30
Each slice of Pecorino Rosso reflects history, craftsmanship, and a story told in shades of red and gold. It has bold flavours, buttery tones and nutty depths that excite the palate with every bite.
Seggiano shares the flavours of rural Italy, and its Pecorino Rosso is a prime example. This cheese has character, steeped in tradition and flair, all in one bright, cheerful wheel.
Pecorino means sheep in Italian and is among Italy’s oldest cheeses. People have made sheep’s milk cheese for over 2,000 years; even Roman soldiers ate it for nutrition and endurance. Today, pecorino is produced across central and southern Italy, especially in Tuscany, Sardinia, and Lazio, with each region offering its own distinct style.
Pecorino Rosso honours this tradition with a twist. The ‘rosso’ or ‘red’, comes from tomato paste brushed on the rind as it matures. This coating protects and adds a subtle flavour. Seggiano uses old Tuscan methods, in which small dairies experimented with natural coatings to make cheeses unique and to preserve them. The red rind is now a signature; spot it, and expect bold, rustic pecorino.
Seggiano works with artisan cheesemakers who never rush. The wheels age slowly, deepening in flavour. It’s about respecting the milk, the sheep, and a natural pace.
It all begins with great sheep’s milk, rich and naturally sweet, with more fat and protein than cow’s milk. The result: dense yet creamy cheese. The curds are pressed and salted, then aged. The tomato coating goes on, giving Pecorino Rosso its signature red rind.
Inside, the cheese is pale ivory or straw-colored. Its texture changes with age; young wheels are firm and sliceable, older ones become crumbly and bolder in flavour.
On the nose, Pecorino Rosso offers warm, savoury aromas, think toasted nuts, dried hay, and a hint of sun-dried tomato from the rind. There may also be a gentle tang that hints at the sheep’s milk origin.
For me, the first bite reveals a balanced salinity, characteristic of pecorino, but it is rarely overwhelming. Instead, it unfolds into layers: buttery richness, nutty depth, and a mild sweetness that rounds out the harsher edges. The tomato-treated rind can impart a faintly earthy, umami quality.
As it gets older, the flavours really come alive. Aged Pecorino Rosso sometimes has those little crunchy crystals that cheese lovers get excited about, and the taste gets stronger and more savoury. The finish lingers, a bit tangy and very moreish.
Jen’s note: The tomato coating likely began out of necessity. Rural cheesemakers aged wheels in shared cellars, so families marked their cheeses in distinctive ways. Tomato paste protected the rind and helped identify each family’s cheese!
Sizes and Prices
Storage Advice
Delivery and Collection
Ingredients (Allergens are listed in capitals)
MILK, salt, starter cultures, rennet. rind: olive oil, tomato paste
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.
