Pecorino di Farindola

Produced in the area of the eastern slope of the Gran Sasso and Monti della Laga National Park, it owes its particularity to the use of pig rennet, which gives it its typical aroma.
The use of this rennet has ancient origins: its preparation is the exclusive prerogative of women and is jealously handed down from generation to generation. Particularly interesting is the maturing process, which takes place inside old wooden cupboards used exclusively for this purpose. During this period (from 3 to 6 months) the surface of the cheese is patiently and periodically greased with a mixture of extra-virgin olive oil and vinegar, a treatment that serves to prevent the formation of mold and cracks.

Organoleptic characteristics

Aspect and texture
semi-hard straw-coloured paste, compact and grainy with slight eye formation
intense, savory and spicy
Serving suggestions
Full-bodied and aged red wines. Wildflower honey. Spicy mustard of pears and quinces. Fresh beans and figs. Homemade bread, pasta in white

Technical characteristics

sheep, whole, raw
Production method
dry by hand
three months minimum
Production period
all year
36.6% Mgss
1-1,5 kg
diameter 10-15 cm, h 8-10
casari dell’area del Parco Nazionale del Gran Sasso e monti della Laga

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