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Monti della Laga Pecorino Cheese

History
Documents in the municipal archives and its historical presence in the butcher's shops and in the local restaurants witness the important role that cheese has always played as a characteristic product deriving from a territorial management based on sheep breeding activities. The use of mountain pastures and fodder, combined with the processing method that has remained unchanged over the years, characterizes the current cheese products which still maintain the ancient features of a product handed down from generations.

Current Production Area in the Park: It is produced within the Park, in the area of Accumoli, RI.

Description
A traditional product of Regione Lazio, it is a hard cheese made with sheep and goat's milk (up to 30%). The rounds have a cylindrical shape, with a weight going from 2 to 3 kilos. The texture is straw yellow, the maturation period goes from 3 to 6 months and the taste is slightly salty and spicy.

Product Availability: Pecorino cheese is for sale all year round.


Producers
Monti della Laga Pecorino Cheese
Monti della Laga Pecorino Cheese
(photo by PN Gran Sasso)
 
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