The product
Pecorino di Farindola
A very rare pecorino, produced in Abruzzo with pork rennet
Code:
31440
Country of origin:
Italy - Abruzzo
Type of Milk:
Raw Sheep's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | This cheese is made with raw sheep's milk coming from the breed of the Pagliarola Appenninica sheep in the Apennines mountains. This sheep is grown in the wild pastures in the eastern part of the Gran Sasso mountain |
|---|---|
| Appearance | The rind is hard with the pattern of the basket (canestro) where the curd is drained. The color of the rind is yellow to reddish yellow. The paste is compact, flakey and its color is straw-yellow |
| Taste | The taste is full-bodied, balanced and complex, dominated with rich aromas of earth, mushroom and mold. The aftertaste is long and depending on the maturity, could be piccante as well. The unique taste of this cheese is due to the production techquines and to pork rennet used in the milk processing |
| Maturing | At least 6 months |
| Curiosity | One of the most interesting italian cheese; approaching such a cheese is a gastronomic trip, through sociology, history and antropology; each cheese is labeled by the individual producers, bringing the name of the woman who made it |
| Suggestions | Meditation cheese, to be enjoyed in purity or paired with a good wine |
| Weight | 2,5 kg approx |
|---|---|
| Packaging | Unpacked |
The producer
Masserie del Parco - Arsita (TE) - Abruzzo
Why we chose them
The agricultural cooperative Masserie del Parco was born in 2005. It is constituted by five partners, among those, four are also sheeps breeders.
The cooperative belongs to the Consortium of Pecorino di Farindola, that is a group of producers but involves also Gran Sasso National park, Laga
mountains and the nine municipalities where the cheese is produced.
Sheeps are free to pasture outside during spring and summer, sometime even during winter depending on weather conditions.
Procedural guidelines for Pecorino di Farindola frame that the cheese has to be done with raw sheep milk and, quite unique in the world, pork
rennet. Another unique characteristics is given by the fact that only women are producing the cheese, whilst the men are the shepherds.
Since 2004 we have missed Pecorino di Farindola in Sapori. This year we luckily managed to convince Fiorenzo Sarto to come and tell us all around
this fascinating and unique cheese produced in one of the most unknown Italian region: Abruzzo.
From the same producer
