Pecorino della Montagna Pistoiese

Cheese produced from autochthonous massese sheep

The Pecorino della Montagna Pistoiese is made from the milk of massese, native Tuscan breed of sheep that inhabits the area of Montagna Pistoiese.

 

Farmers milking often by hand, produce tre types of cheese: fresco (with a seasoning from 7 to 20 days), abbucciato (which matures for at least 35 days) and pecorino da asserbo (from three months to one year seasoning). Round in shape and with a white paste ivory, differ in weight, color of the crust and flavor. The most intense, genuine pecorino, has a vague note spicy and pungent aroma.

 

The producers Pecorino della Montagna Pistoiese of have gathered in Consorzio Montagne e Valli di Pistoia and the product has become a Presidio Slow Food . The tradition of his recipe, faithful to the origins, is a real jewel of Tuscan dairy landscape.

 

Photocredits: gourmeet.co