Pecorino di Carmasciano PAT

Sheep's cheese produced in the locality of the same name located between Guardia Lombardi and Rocca San Felice: with an absolutely unique taste, it is characterized by an accurate, entirely artisanal preparation. When an agricultural product is enriched not only with taste, but with culture and tradition, it becomes an integral part of the history of the place from which it originates. This is what happens with Pecorino della Valle d'Ansanto: a mature cheese unique in the world for its organole read more

Sheep's cheese produced in the locality of the same name located between Guardia Lombardi and Rocca San Felice: with an absolutely unique taste, it is characterized by an accurate, entirely artisanal preparation. When an agricultural product is enriched not only with taste, but with culture and tradition, it becomes an integral part of the history of the place from which it originates. This is what happens with Pecorino della Valle d'Ansanto: a mature cheese unique in the world for its organoleptic properties and for the fascinating story it tells. read less

The grazing period, which runs from February to July, coincides with the production period. The processing is entirely handmade, typical of a long-standing tradition, anchored to the territory. The raw milk is heated to a temperature of 37-40° inside a particular tin-plated copper boiler, called caccavo, where the curd is obtained, with lamb or kid rennet, always handcrafted. Once the whey has been removed, the paste obtained is rigorously worked by hand and placed in fuscelle, special wicker ba read more

The grazing period, which runs from February to July, coincides with the production period. The processing is entirely handmade, typical of a long-standing tradition, anchored to the territory. The raw milk is heated to a temperature of 37-40° inside a particular tin-plated copper boiler, called caccavo, where the curd is obtained, with lamb or kid rennet, always handcrafted. Once the whey has been removed, the paste obtained is rigorously worked by hand and placed in fuscelle, special wicker baskets which give the rind its characteristic streaked appearance. After a few days, the cheeses are scalded in hot whey and left to dry. The manufacturing process ends with dry salting and seasoning on wooden tables, which goes from 3 to 24 months, characterized by different temperatures and humidity and by repeated treatments with water, vinegar and local oil, in order to avoid molds and promote a dark and compact crust. The exclusively artisanal processing method makes for a limited production of wheels and for this reason, as well as for its delicacy, Pecorino di Carmasciano is a highly coveted cheese. Furthermore, there are very few recognized local companies which, for generations, have handed down a work originating from the love for the territory and the desire to enhance and promote it. Their tenacity in preserving knowledge and flavors over time has led to a first important recognition, that of Traditional Agri-Food Product (PAT) and, more recently, to the election of Pecorino di Carmasciano among the Slow Food Presidia, to underline the importance and respect for those who produce in accordance with the supply chain and in harmony with the environment. read less