Pecorino di Picinisco joined the official list of typical Italian products with the certification PDO (protected designation of origin) that was released November 19, 2013.
Being a product PDO certification requires that the entire production process must be carried out in the region of Lazio.
Pecorino di Picinisco PDO is a hard cheese antique flavor and intense product from flocks graze freely in Val Comino in the province of Frosinone, is a major dairy product that has the honor of an ancient tradition testified in many historical texts handed down over generations shepherds and is a certified product brand PDO, entered in the official list of traditional products of the Lazio Region.
There are different types of Pecorino di Picinisco: “Creamy”, “Flavored”, “Suede” and “Preserved oil or must” arising from the different processing and maturing.
The type “flavored” is treated with aromatic essences of thyme, marjoram, oregano, chili or truffles which are added to the curd before being placed in the forms.
The type “Creamy” is characterized by a maturing of about 45 days product with lamb rennet and salt after pressing.
The type “Preserved oil or wort” is aged for about 3-4 months and kept under glass, the first is worked from July to October while the must in the period from September to October.
The process provides that the milk is processed raw with employment of lamb and goat rennet coagulation in the boiler in the paste with copper at a temperature of about 40 °; after the breaking of the curd, the product is brought to a temperature of about 80 ° and left to rest before being placed in the forms, we proceed with the salting carried out manually in brine and dry and finally with maturation, which takes up the axes of fir or beech and can vary between 3 and 6 months depending on the type of cheese.


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