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  • Pecorino Monti della Laga

Pecorino Monti della Laga


The similarities in the techniques of production of this cheese withCanestrato Pugliese are due to the cattle trails that connected the pastwith the Puglia region’s mountains. An important center of production ofsheep’s milk cheeses are the pastures of the Gran Sasso, which is also produced Pecorino dei Monti della Laga.

Organoleptic characteristics
Aspect and texture: straw pulp hard, dense and granular.
Taste: Intense, fruity and spicy
Serving suggestions: Full-bodied red wines and aged. Wildflower honey. Spicy mustard pears and quinces. Beans and fresh figs. Homemade bread, white pasta
Technical characteristics
Milk: sheep milk, whole, raw
Production method: artisanal in alpage
Paste: pressed
Salting: dry
Ripening: 60 days minimum
Production period: all over the year, summer in alpage
Fats: 40% Mgss
Weight: 1-2 kg
Size: l 15-20 cm, h. 10-12 cm
Producers: farmers in centre of Abruzzo region