Collection: Cheeses

Pecorino

For centuries, pecorino has been the food staple of shepherds, who moved with their flocks from the Adriatic Sea to the Abruzzi Apennines in search of pastures that imparted wholly unique aromas and fragrances to the products of shepherding.

A traditional product in Abruzzo, it is generally characterized by a hard or semi-hard paste; it is made from whole sheep's milk with the addition of animal rennet and salt. The wheels are aged and periodically turned and anointed with extra-virgin olive oil; after about three months the cheese is already excellent, intensely scented with herbs and milk, with a distinct and lingering aroma.

The weight of each wheel ranges from just over a kilo up to 3Kg and is eaten fresh or aged, varying its aromatic characteristics, which over time from delicate become increasingly intense and spicy.

The taste is strong but does not shock the palate; ancient, raw at first it then becomes generous and surprising.