PECORINO OF MONTI SIBILLINI


The Park habitat is ideal for the production of sheep’s milk cheeses. The Appennine sheep, a robust, rustic, mixed breed sheep (derived from Sopravissana stock) producing excellent milk is reared in this area. The classical cheese making technique for mountain sheep is used: sheep and goat rennet is added to fresh milk. One ancient tradition that has almost died out calls for flavoring the milk with a little bunch of herbs (serpillo thyme) before adding the rennet. After the curd is broken up into very fine grains, it is cooked and pressed by hand into cheese molds. Then the aging process begins: in the first period the cheese is frequently bathed in warm whey. Afterwards it is placed in a cool cellar where it is aged for up to two years. When well-aged it is extraordinarily fragrant.

Fase di stagionatura del pecorino Fascere di legno per la pressatura della cagliata durante la lavorazione del pecorino  

 

Agriturismo Degli Alti Pascoli

Fiastra (MC) - Localitą Sant'Ilario - Tel. 0737 52588 - 0737  52151

Venanzio Fabrizio Fabrizi

Fiastra (MC) - Localitą Sant'Ilario - Tel. 0737 52208

 

Giustino Graziosi

Norcia (PG) - Localitą Campi Via dei Casali, 43 - Tel. 0743 820082 - Da segnalare anche per la ricotta



Il Qudrifoglio di Ernesto Tiberi

Norcia (PG) - Localitą Madonna del Quattrino  -Tel. 0743 817218


Fattoria Lucarini

Pieve Torina (MC) - Frazione Casavecchia  -Tel. 0737 510145


Duilio Pasqua

Norcia (PG) - Localitą Case Sparse, 307 b - Tel. 0743 816723

 

Societą Petacci

Visso (MC) - Via XXIV Maggio, 5 - Tel. 0737 9282 - Giuseppe Tarragoni seleziona e affina pecorini dei Monti Sibillini, ricotte e carini.

Picenum Casearia

San Ginesio (MC) - Localitą pian di Pieca - Tel. 0733 694375 - Da segnalare il pecorino Riserva Picenum a latte crudo.

Francesco Vena

Montemonaco (AP) - Frazione Isola San Biagio - Tel. 0743 821166