Cheeses

Pecorino di Filiano

Pecorino di Filiano PDO: whole sheep's milk and long months in tufa caves

Thirty towns around Potenza, a shepherding tradition that goes back to Roman transhumance, and a cheese that is never ready in under six months. It traditionally ages in tufa caves, and from its twentieth day the rind can be treated with local extra virgin olive oil and wine vinegar.

• A rind patterned by the rush moulds, golden then dark brown with age, fire-branded with the PDO logo
• Grainy, crumbly paste smelling of sheep's milk and grass, then toasted hazelnut
• Mild in younger wheels, it grows sharp and then bolder the longer it ages

How to enjoy it. Enjoy it in shavings or slices as a table cheese, or grate it over fresh pasta with meat ragù. Once cut, keep it in the warmest part of the fridge.

Production areas

Basilicata

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