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Traditional Italian CHEESE of Abruzzo's Mountains

Il Pecorino
is a hard cheese made from sheep milk (organic). Usually left to age (up to 2 years) the chhese usually comes packaged in 10-15 kg with 30 cm in diameter portions. Finally, we will have a yellow-orange cheese with a crumbling texture, but also have the so-called "goccia", consistency between a cheddar and a spreadable cheese. It is usually served as an appetizer, paired with a sparkling wine called "Prosecco", or as a dessert sweetened by a light dribble of honey.

Raw Milk
Our cheeses are manufactured from raw milk to keep intact all the nutritional characteristics of fresh milk, and its wealth of aromas and flavors of our pastures. The high temperature milk processing eliminates all the flora and the micro-organisms that make milk a live food, then forcing the addition of starter cultures for cheese production. The fermentation, coming from selected strains, the same richness and variety of the natural flora of milk can't be recreated. The techniques of traditional raw milk, combined with strict observance of hygiene regulations, however, make it possible to obtain a safe and rich, alive and nutritionally complete milk, able to give the palate a variety of tastes and aromas that come from wealth of herbs found on our pastures. Raw milk is milk alive, rich with the flavors of our land.