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  • Pecorino dei Monti Sibillini

Pecorino dei Monti Sibillini


From mountain area (and national park), is handmade following an ancient tradition maintains that the addition of spices and herbs to enhance the power and rennet coagulation.

Organoleptic characteristics
Aspect and texture: pulp pale yellow compact and hard and without holes
Taste: Intense, spicy
Serving suggestions: Red wines. Spicy green tomato chutney. Tuscan bread "sciocco"
Technical characteristics
Milk: sheep milk, whole, raw
Production method: artisanal
Paste: pressed
Salting: dry
Ripening: 90 days minimum
Production period: spring - summer
Fats: 40% Mgss
Weight: 1 - 2 kg
Size: l 15-20 cm, h. 5-10
Producers: farmers in Monti Sibillini (Marche) area