Pecorino Ewe's Milk Cheese

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Brought up in Sardinia, Mario Olianas comes from a strong family of Italian gastronomes.

Moving to Leeds in 2001, he quickly set about realising his passion for food – by setting up Italian supper clubs and baking fine foods.  Upon hearing about his family’s diversification into cheese-making, however, Mario decided he wanted to create a better Italian cheese than his brothers’.

Getting hold of a small vat, he started making cheese in a specially converted room within his house, following an adapted Gorgonzola recipe.  He uses fresh sheep’s milk which he collects daily from just outside Harrogate, and cultures imported from Italy.