Pecorino dei Monti Sibillini
Sibillini Mountains Pecorino
The Sibillini still show the marks of a serious pastoral world built on transhumance, though there are far fewer shepherds up there now. They were the ones who made the raw-milk pecorino.
Designation
- Certification
- Slow Food Presidium
- Category
- Cheeses
Where it is made
Sibillini Mountains, Ascoli Piceno, Macerata and Perugia Provinces
How it is made
By tradition the curd is semi-cooked and the wheels aged naturally, turned every two or three days to bring the rind up. They can be eaten at a couple of months but want at least 100 days. Made from spring, once the lambs are weaned, to October.