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Pecorino di Farindola

Semi HardSheep MilkItaly, AbruzzoNONE

A unique Abruzzese pecorino made with pig rennet instead of lamb or calf rennet, giving it a distinctive flavor profile.

Aging Time

1 month – 1 year

Style: Semi Hard
Milk: Sheep
Origin: Italy · Abruzzo
Ripening: ≥ 1 month

Tasting Board

Texture

Semi-firm, compact

Flavor

Rich, complex, slightly piquant

Nutrition (per 100g)

Calories	kcal
Protein	g
Total Fat	g
Saturated Fat	g
Sodium	mg
Calcium	mg

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🧀Same style and milk

Ricotta Salata

Semi Hard · Italy

Strictly speaking this does not qualify as cheese, since whey rather than milk is the raw material — but it is produced, sold and cooked with exactly as a cheese would be. Whey left from sheep-milk cheesemaking is recooked and the solids skimmed off, after which the mass is pressed, salted, and given about three months to age. The result is firm enough to crumble or shave while retaining a surprising moisture on the tongue. Some producers substitute cow whey, which is cheaper but gives away the fat richness that sheep milk contributes. It is among the most useful cooking cheeses in the category, holding its own against bitter greens and acidic fruit without dominating them.

🧀Same style and milk