Pecorino di Filiano
Pecorino di Filiano[edit | edit source]
Pecorino di Filiano is a type of cheese that originates from the Basilicata region in southern Italy. It is a hard, sheep's milk cheese that is aged for a minimum of six months. The cheese is named after the town of Filiano, where it is primarily produced.
History[edit | edit source]
The production of Pecorino di Filiano dates back to ancient times. It was traditionally made by shepherds in the Basilicata region, who used the milk from their sheep to create this distinctive cheese. The cheese was often used as a form of currency in trade, demonstrating its value in the local economy.
Production[edit | edit source]
Pecorino di Filiano is made from the milk of sheep that graze on the hilly pastures of Basilicata. The milk is heated and then curdled using lamb's rennet. The curd is cut, heated again, and then molded and salted. The cheese is then aged for at least six months, during which time it develops its characteristic flavor and texture.
Characteristics[edit | edit source]
Pecorino di Filiano is a hard cheese with a compact, crumbly texture. It has a pale yellow color and a strong, aromatic flavor. The cheese is often used in cooking, particularly in pasta dishes, but can also be enjoyed on its own or with a glass of robust red wine.
Recognition[edit | edit source]
In 2007, Pecorino di Filiano was awarded Protected Designation of Origin (PDO) status by the European Union. This means that only cheese produced in the designated area, using traditional methods, can be called Pecorino di Filiano.
See Also[edit | edit source]
References[edit | edit source]
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