Vincenzo has a small flock of sheep in Carrigdangan, and he brings the milk to Toons Bridge Diary three times a week to make his cheese. Vincenzo has recently started making sheep's milk Ricotta as well.
Vincenzo makes his Pecorino according to a family recipe from his native Marche region of Italy. Pecorino Vincenzo is made from raw milk and is a dry cheese suitable for the table and grating. It is sweet and has a little piccante when aged to its limit. Vincenzo's Pecorino is also delicious when young, with a tangy sweet taste and a smooth texture.