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Pecorino di Farindola Semi Stagionato 2 kg
Pecorino di Farindola is the only one in the world that involves the use of pork rennet whose preparation has ancient origins, dates back to Roman times and still today is the exclusive prerogative of women who pass down the recipe from generation to generation. It has a streaked rind, the color goes from yellow to dark brown depending on the seasoning, the grainy and straw-yellow paste, slightly moist even when the cheese is very seasoned: thanks to the rennet and the production technique. This humidity gives it slightly musky aromas (mushroom, noble mold, dry wood) and extraordinary pastiness in the mouth. A great balance between spicy sensations and a good taste of sheep's milk.
Mature Canestrato di Castel del Monte
The Canestrato di Castel del Monte is the typical pecorino of transhumance and is produced in the homonymous village of L'Aquila, a stone's throw from the Gran Sasso. Slow Food Canestrato Presidium of Castel del Monte taken from https://www.fondazioneslowfood.com/it/presidi-slow-food/canestrato-di-castel-del-monte/ The tradition of transhumance is disappearing little by little: shepherds who climb the Gran Sasso pastures are less and less, also penalized by the difficulty of producing cheeses in unequipped and suitable premises. The Presidium wants to draw attention to this reality and, with the collaboration of the Gran Sasso and Monti della Laga National Park, to find ways to perpetuate it and transform it into an opportunity for work and development. The Presidium producers are gathered in the Consortium for the protection and enhancement of the Canestrato di Castel del Monte and propose, in addition to the defense of production, to promote any initiative aimed at safeguarding the typicality and peculiar characteristics of the product, extending its knowledge and improving its prestige. The millenary tradition of pastoralism has also originated other very particular products to be made known: for example the Marcetto di Castel del Monte, a "bad" creamy and very spicy cheese. The fresh ricotta is also interesting, where the scents and flavors of the milk of the sheep fed for most of the year with the extraordinary grazing essences of the Gran Sasso are better captured. Among the more traditional productions, mention should be made of micischia or muscisca: lean sheep meat cut into strips, dried, preserved in salt for more than a year and, often, smoked. Production area Pastures on the southern slope of the Gran Sasso (province of L'Aquila) Presidium supported by Gran Sasso and Monti della Laga National Park