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Amatrice Pecorino Cheese
History
Documents in the municipal archives and historical presence in the local butcher's shops and restaurants witness that Amatrice pecorino cheese has always represented a characteristic product of the form of territorial management based on sheep breeding. The use of the mountain pastures and fodder, together with the processing method that has been maintained over the years, gives the cheese the ancient features of a product that has been handed down from generations.
Current Production Area in the Park: Its production involves the Amatrice area in the Park.
Description
A traditional product of Regione Lazio, it is a hard-texture cheese made with sheep's milk. It is fat, and matured from 3 to 12 months. Cylindrical shape, rind with an intense yellow color or black if treated with oil and vinegar, straw yellow texture with small holes. The weight of the rinds goes from 1.5 to 3 kg. It has an intense taste, never salted, but slightly spicy. It is one of the main ingredients of the famous amatriciana sauce, together with Amatrice jowl lard.
Product Availability: Pecorino cheese is for sale all year round.
(photo by PN Gran Sasso)
(photo by Archivio Ente Parco)
(photo by Archivio Ente Parco)
