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Bagnolese Pecorino
Italia, Campania
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Produced from the milk of Bagnolese sheep, this Pecorino has a dense brownish-yellow crust and a firm,
unctuous, straw-colored paste. A rustic, simple cheese with a very specific and assertive flavor profile, fresh Bagnolese Pecorino is always offered on Irpinian tables as an antipasto—according to Southern Italian tradition—or cooked in various preparations. When aged, the cheese retains a decidedly spicy flavor and is good for grating.
Production Area:
Communes of Bagnoli Irpino, Nusco, Volturara Irpina, Montella, Chiusano San Domenico (Province of Avellino)
Presidium Supported by:
Mountain Community Terminio Cervialto
Presidium Coordinator:
Vernacchio Walter, Tel. +39 320 0352990 slowfood@francescani.it
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