Cheeses

Carmasciano pecorino

Carmasciano pecorino, with the sulphur of the Mefite in its flavour

The flocks graze in the Ansanto valley of upper Irpinia, on meadows touched by the sulphurous vapours of the Mefite, and the sulphur finds its way into the milk. The raw milk is heated in a copper cauldron, the caccavo, over burning wood, and the cheese reaches its peak at around a year old. A Slow Food Presidium and a traditional agri-food product (PAT) of Campania.

• Sulphur on the nose, with fresh milk, cut grass and flowers
• Sweet and gentle at first, then peppery, with sulphur returning at the finish
• Raw sheep's milk with no added cultures, and dry salting

How to enjoy it. Younger cheeses are sliced, long-aged ones grated. Wheels close to twelve months show its character most fully.

Production areas

Campania

Season

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