The classic Pecorino cheese of Abruzzi is prepared with whole milk, to which is added the rennet. It is pressed in the appropriate wicker baskets and left to drip for a couple of days. The forms can be consumed after about a month or left to mature until more than two years. The prolongation of curing more enhances the flavor, making it thicker.

Caciotta of Abruzzi: the sheep’s milk is added to cow’s milk. Using milk from cows gives the cheese different aromas and vegetal scents.


formaggi d'abruzzo

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