Pecorino del Monte Poro
Cheeses
Pecorino del Monte Poro
PDOSlow Food Presidium
Pecorino del Monte Poro PDO: raw sheep's milk scented by plateau scrub
On the plateau behind the Costa degli Dei, semi-wild sheep feed largely on broom, myrtle and mastic. Their raw milk is only gently warmed, then curdled and broken by hand with a wooden rodu. Sold fresh, semi-aged or matured for up to two years, it became a PDO in 2020 and is a Slow Food Presidium.
- Wild flowers, scrub and hay on the nose, growing stronger with age
- A golden rind when fresh, dark hazel or chilli-reddened once aged
- Mellow and nutty, building to the sharp savouriness of a two-year cheese
How to enjoy it. Eat it fresh with raw broad beans, as Monte Poro does at Easter, or grate it over pasta with kid sauce and broad-bean and wild-chicory soup. Pour a Calabrian red, Cirò or Melissa.
- Production areas
- Calabria
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