Parco Nazionale del Gran Sasso e Monti della Laga

The History
The cheese production characterizes the whole Park's territory, but every town has its own traditions and peculiarities, such as the "formaggio deli sposi" (Newlyweds' cheese) produced in Farindola. It is a mixed-milk cheese: half cow milk and half sheep milk. The name of this cheese is connected with a Farindola's tradition which provided that on the occasion of a wedding, the so-called "cacio degli sposi" was produced. It is a fresh cheese with a 60-days ripening which was eaten during the wedding ceremonies.