In the 1st century A.D. Pliny the Elder paid homage to the pecorino cheese of the time known as “sarsinate”, in his volume entitled “Natural History”. Over the ages, milk curdling techniques were handed down by word of mouth in addition to the breaking, compression, pressing, dripping, draining and salting, which varies depending on the type of pecorino being prepared. The cheese is often seasoned with blackberry shoots, cloves, wild thyme, nutmeg, marjoram, etc. depending on the area or the consumer’s tastes.
Semi-soft cheese made with sheep’s milk with a decisive and rather strong flavour. The product that is aged for about 60 days is considered to be fresh. If the aging process is longer than 7-8 months a hard cheese suitable for grating is made. A whole wheel of pecorino weighs from 1.7 to 6 kg.
Region of Umbria