It is the product obtained by the acid coagulation of milk. Milk of flocks breeded in heights is an excellent raw material to prepare delicious cheese, which got inimitable tastes with maturation.
Mountain’s zootechnics has characterized Abruzzo’s economic history: Abruzzo is the land of sheep-tracks, of transient sheep rearing. Abruzz’s pecorino cheese is less strong than those roman and Sardinian, cooked for more time but a lower temperature. Remarkable are the new version of pecorino cheese in oil or pecorino with herbs and red pepper.
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