These sheep are forgiven for waking me up every morning for the past week!

These sheep are guilty of waking me up every other morning for the past ten days - half of them have bells round their necks and the clunking and baa-ing at five in the morning wasn't all that cheering. But I've forgiven the sheep as their milk contributed to the cheese from these people - Pinzani. Some of the very best pecorino and ricotta you'll ever taste including one infused with white truffle that I'll speak of later.

The older pecorino is almost as hard as a Parmesan and can be used as a substitute whereas the younger ones make great cheese on toast, are fantastic as a starter with olives or can be used in cooking as an alternative to cheeses like Emmenthal, Gouda or Edam. And the ricotta? Make a cheesecake. Or better still a cheese & truffle souffle!