Pecorino stagionato dei Basilischi

The centers of the Agri River Valley are a place for collecting and seasoning cheeses produced higher up on the slopes of surrounding mountains. The production area includes the Inland Lucan areas, where farmers use pastures unsuitable for cattle.

During maturing, forms are anointed with oil and lard and rub with stalks of fennel.

The pecorino of Basilischi are produced both in forms of a few kilograms of weight and in very large forms (fifty kilos or so) that require aging of at least one year.

Organoleptic characteristics

Aspect and texture
Cylindrical shape with slightly convex heel, semi-hard rind of color from deep yellow to brown. Compact, semi-hard paste, from light yellow to golden with straw holes.
Taste
Spicy, mildly salty
Serving suggestions
Red wines, aromatic honey, spicy mustard pears and quinces, white pasta and home-made bread.

Technical characteristics

Milk
Whole sheep's milk
Production method
Artisanal
Paste
Semi-hard and compact
Salting
Dry
Ripening
From a minimum of 3 months to a maximum of 24 months
Production period
All over the year
Fats
53,50% mgss
Weight
From 3 to 60 kg
Dimensions
n.d.
Producers
Farmers of the Potenza area
Codice forma
n.d.
Codice tagliato
n.d.

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