Pecorino di Filiano DOP

It is a hard cheese, it is get with whole milk of Gentile da Lucania and Puglia, Leccese, Comisana, Sarda. The specification stipulates that milk intended for processing into Pecorino di Filiano, belonging to two consecutive milking, must be derived from farms whose feed consists predominantly of pasture, fresh forage and good quality hay produced in the area described. Also the rennet be crafted with precise techniques. The "Pecorino di Filiano" cheese is produced all the year.

Organoleptic characteristics

Aspect and texture
Cylindrical shape with flat faces, semi-hard yellow rind from deep yellow to Brown. White compact paste with light holes
Taste
Sweet and slightly spicy
Serving suggestions
full bodied, aged, red wines. Thousand flower honey. Hot pear and quince chutney. Fresh broad beans, peas and fig. ‘Carasau’ Sardinian bread

Technical characteristics

Milk
Sheep
Production method
Artisanal
Paste
Semi-hard
Salting
Dry
Ripening
From a minimum of 3 months to a maximum of 12 months
Production period
All over the year
Fats
37 g of which saturates g 26
Weight
From 2.5 to 5 kg
Dimensions
h.10 - d.20
Producers
Farmers of the Potenza area
Codice forma
1113365
Codice tagliato
1113364

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