Pecorino cheese has ancient origins, it belongs to the secular tradition of transhumance.
It is obtained from the processing of row sheep milk, which is warmed at a temperature of 37-40 °C and added with rennet in order to obtain the curdling after about 30 minutes. The curdled cheese mass is then cut into little pieces and cooked at a temperature of 45 ° C. for 10-15 minutes.
The cheese mass is then placed into wooden “fruscella” and the whey is squeezed out of it.
The salting can be dry or in a salt solution for 12-24 hours.
The loafs are left to dry and then matured in cool and ventilated rooms for a minimum of 3 months.
The crust is hard to cut with a yellow colour. The rind has a compact structure and is of a straw-yellow colour. It is characterized by an intense smell; if not aged the taste is fragrant and doughy, and more intense and distinctive at the advanced stage of maturing.
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