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Raw Milk Pecorino Cheese

PAT - Traditional Agri-Foodstuffs


Production features: The milk is heated to a temperature of 38/39°C. At this temperature, lamb's or kid's rennet is added to the dough. After about 30-40 minutes, the curd is ready to be broken into small grains. The cheese is then extracted from the whey and placed into the baskets, where it stands draining for about 15 minutes.

  • Territory: Pollino National Park
  • Shape: cylindrical
  • Size/Weight: about 1-3 kilos, Ø 15-30cm
  • Consistency: compact
  • Production period: all the year round (pecorino), January-August (Pollino caciotta)
Further information

The Producers
  Azienda zootecnica Tosa di Troiano Giovanni
Others - San Paolo Albanese (PZ)
  La Collinetta del Mercure di De Filpo Costantino
Agricultural Holdings - Viggianello (PZ)

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