Moliterno (PZ) - The Pecorino
Info
Consorzio di Tutela del pecorino “Canestrato di Moliterno”
Via Roma - Moliterno
Tel. 0975 668061 - Fax. 0975 668061
Since the foundation of this mediaeval centre its inhabitants have worked in the field of sheep-breeding and of dairy farming.
Nevertheless, it is only since 1700 that this activity became a proper technique organised for producing pecorino cheese.
This cheese is made with 2/3 of sheep’s milk and 1/3 of goat’s milk.
Its shape is cylindrical, with flat faces.
It can be made in different sizes and can weigh from 1 to 8 kg. Its rind is hard, lined and yellow-red in colour.
It is a soft, fat, light yellow cheese. Its full taste is almost hot. It takes about eight months to mature, during which the rounds are periodically turned and greased with oil and vinegar.
The cheese festival certainly is one of the most representative celebrations of Moliterno.
The first festival was in August 1982 and it is repeated every year on the first Sunday of August.
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