The product
Pecorino di Farindola
Special pecorino cheese from Abruzzo produced only by women and using pig 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 | Pecorino produced wth raw milk, obtained from Pagliarola Appenninica sheep, reared in the wild on the pastures of the Vasto hinterland, without the addition of lactic ferments and produced with pig rennet |
|---|---|
| Appearance | the rind is hard, basket-shaped and varies in colour from yellow-brown to reddish; the paste is compact, crumbly, slightly grainy, straw-yellow in colour, more or less intense, and slightly moist despite the long maturing period |
| Taste | Full-bodied and complex, balanced and rich in aromas of musk, mushrooms and mould, due to both the herbs in the pastures and the particular curdling process using pig rennet |
| Maturing | At least 6 months |
| Curiosity | It is one of Italy's most distinctive cheeses, produced exclusively by women, according to tradition, with pig rennet and without added starter cultures. Each pecorino cheese is labelled by the individual producers, including the name of the woman who made the cheese. |
| Our selection | Pecorino di Farindola was almost extinct at the end of the 1990s: the Presidium relaunched its production, thanks in part to the determination of seven producers |
| Suggestions | A cheese for meditation, to be enjoyed on its own or, at most, 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
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