Cheese

Cheese

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.

Gallery

formaggi d'abruzzo

Gallery Residence Il Borgo

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