Cheeses

Farindola pecorino

Farindola pecorino, set with pig rennet by the women of the Gran Sasso

In the villages around Farindola, on the eastern side of the Gran Sasso, women make this pecorino and hand the recipe down through the generations. Raw milk, pig rennet prepared on the farm, wicker moulds and long rests in wooden chests, from 40 days to over a year. It is a Slow Food Presidium and a traditional Abruzzo product (PAT).

• A rind striped by its moulds, darkening from saffron to deep brown with age
• Straw-yellow, grainy paste that stays moist and smells of mushroom and forest floor
• Only gently spicy even when old, with a full taste of sheep's milk

How to enjoy it. Taste it young, then again past a year when it breaks into flakes: two different cheeses. It suits a platter of Abruzzo cured meats, and honey from the L'Aquila Apennines picks up its woodland notes.

Production areas

Abruzzo

Season

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