This Pecorino cheese It is produced with local sheep's milk and rennet prepared by the shepherd himself. The maturing process varies from 2 to 6 months, at the end of which its texture will be medium soft and slightly salty. Tips: The Semi-Matured Pecorino It is to be enjoyed with homemade bread combined with compotes or honey, but a tasty idea is to try it as an artichoke filling; the ideal pairing is a full-bodied red wine such asAmelia Red DOC or the Montefalco Rosso DOC The various mentionings of the Pecorino Semistagionato starting with Homer's Oddysey and continuing with Pliny's Naturalis Historia proves its long tradition. It is an artisanal cheese produced with milk gathered from local sheep and rennet prepared by the shepherd himself. The aging period takes between 2 to 6 months.
