The various mentionings of the Pecorino semiaged Cheese starting with Homer’s Oddysey and continuing with Pliny’s Naturalis Historia prove 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 after which the cheese acquires a semi-hard consistency and a slightly salty flavour.
Serving suggestions: Pecorino semi-seasoned Cheese is best enjoyed with homemade bread combined with compotes or honey, but a tasty idea is to try it as a filling for artichokes.
The ideal pairing is a full-bodied red wine such as Amelia Rosso D.O.C. or the Montefalco Rosso D.O.C.