Corniolo della Cornia, an agronomist that lived in Umbria at the end of the 14th century, described the method used in this territory for making sheep\u2019s milk cheese. Compared to the traditional aging methods, trench aging appears to have originated from the need to protect the cheese from both insects and thieves.<\/p>\n
Description<\/strong><\/p>\n A semi-soft cheese made with sheep\u2019s milk, aged in trenches or caves. Regular shape with a weight that varies between 1-3 Kg.<\/p>\n Production area<\/strong><\/p>\n Towns of: Citt\u00e0 di Castello, Pietralunga, Gubbio, Scheggia and Pascelupo, Costacciaro, Sigillo, Fossato di Vico, Gualdo Tadino, Valfabbrica, Nocera Umbra, Valtopina, Foligno, Trevi, Norcia, Cascia, Sellano, Preci, Monteleone di Spoleto, Cerreto, Poggiodomo, Vallo di Nera, S.Anatolia di Narco, Scheggino, Montefranco, Arrone, Polino and Ferentillo.<\/p>\n","protected":false},"excerpt":{"rendered":" Corniolo della Cornia, an agronomist that lived in Umbria at the end of the 14th century, described the method used in this territory for making sheep\u2019s milk cheese. Compared to the traditional aging methods, trench aging appears to have originated from the need to protect the cheese from both insects and thieves. Description A semi-soft […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_custom_body_class":"","_custom_post_class":"","footnotes":""},"categories":[174,175,176,179,177,178],"tags":[],"class_list":["post-4526","post","type-post","status-publish","format-standard","hentry","category-prodotti-tipici-en","category-local-products-of-colli-amerini","category-local-products-of-colli-assisi-spoleto","category-local-products-of-colli-del-trasimeno","category-local-products-of-colli-martani","category-local-products-of-colli-orvietani","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"\n