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Farindola Pecorino Cheese
Traditional cheese made with pig rennet, whose use has very ancient origins and requires still today particular attention in the preparation, carried out by women who jealously preserve and hand down the production method from generation to generation.
Current Production Area in the Park: The characteristic production area is situated in Regione Abruzzo, eastern slope of Gran Sasso d'Italia chain and includes, within the Park Municipalities, the whole territory of Farindola (PE), Montebello di Bertona (PE), Villa Celiera (PE), Carpineto della Nora (PE), Arsita (TE), and partial areas of the Municipalities of Castelli (TE) and Civitella Casanova (PE).
A traditional product of Regione Abruzzo, Farindola pecorino cheese is obtained from milk processing without thermization or pasteurization of fresh milk, or combining two milking processing, and coagulation through pig rennet. It is put into wicker or plastic molds and salted with coarse salt. The surface is periodically treated with extra-virgin olive oil, eventually adding vinegar or tomato juice. The maturation process takes place on wooden boards for about 3 months. It continues then in wooden boxes or cupboards, with overlapping rounds or not, periodically turned upside down and treated with olive oil. The rounds are circular, the upper and lower sides with a diameter longer than the height of the lateral sides, a rind with a color going from amber yellow to dark brown, according to the maturation period. Semi-hard texture with small and widespread holes and frequent scales in the mature product.
The perfumes and tastes of grass and hay prevail with a slight animal taste, well-persistent aromas with undergrowth and mushroom notes, especially when it is very mature. Farindola pecorino cheese is slightly spicy, also when it is very mature.
The producers have joined in a safeguard and enhancement consortium and respect precise production technical specifications.
Product Availability: Farindola pecorino cheese is for sale all year round.