Pecorino di Carmasciano

Pecorino di Carmasciano

Pecorino di Carmasciano is a type of cheese that originates from the Italian region of Campania. It is a type of Pecorino cheese, which is made from sheep's milk. Pecorino di Carmasciano is known for its unique flavor and texture, which is a result of the specific production methods used in the Carmasciano area.

History

The production of Pecorino di Carmasciano dates back to ancient times. It was traditionally made by shepherds in the Carmasciano area, who used the milk from their own sheep to produce the cheese. The cheese was originally made for personal consumption, but over time it has gained popularity and is now produced on a larger scale.

Production

The production of Pecorino di Carmasciano involves a specific process. The milk used to make the cheese is sourced from local sheep, which are raised on a diet of natural pastures. The milk is then heated and rennet is added to cause it to curdle. The curd is cut into small pieces and then pressed to remove the whey. The cheese is then aged for a period of time, which can vary depending on the desired flavor and texture.

Characteristics

Pecorino di Carmasciano is a hard cheese with a compact texture. It has a strong, distinctive flavor that is slightly spicy and salty. The cheese is typically aged for a period of six months to two years, which gives it a rich, complex flavor. The rind of the cheese is typically dark and hard, while the interior is pale yellow in color.

Uses

Pecorino di Carmasciano is often used in Italian cooking. It can be grated over pasta dishes, used in salads, or served on its own as a table cheese. It pairs well with a variety of wines, particularly those from the Campania region.

See Also

• List of Italian cheeses
• Pecorino
• Campania

References

• Pecorino di Carmasciano: A Forgotten Cheese from the Province of Salerno
• The Cheeses of Campania: A Journey Through Tradition and Flavor