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Pecorino Bagnolese 1,5 kg. |
| If consumed fresh, the Pecorino Bagnolese, is excellent as an appetizer or at the end of the meal whereas when aged, it is most appreciated in kitchen preparations. |
| Weight |
Availability |
Price |
| About 1500 gr.
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Available
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20.92 Euro |
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Presidio SlowFood
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Add to cart
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CULTURE AND HISTORY: The small township of Bagnolo Irpino gives its name to a Campania’s native breed that share strong similarities with the barbaresca breed, this latter widespread today mainly in Sicily but with North-African origins. In the past, the bagnolese, an ovine that adapt well to mountainous pastures, had been reared only in the Irpinia region but later on was also introduced in the provinces of Caserta and Salerno. Today there are about 1,000 sheep in the area of the Altopiano Laceno and even if this number preserves them to extinction, a stronger effort should be made to improve the expansion of this breed, especially considering the excellent quality level reached by the dairy products – pecorino, fresh and salted ricotta - obtained by manufacturing its milk.
DESCRIPTION: Almost every farmer owns few hundreds sheep and they, generally, manufacture a particular pecorino cheese with yellow to brown crust - hard and thick – and fat consistency dough that develop its light-gold colour and its best qualities after at least 60 days of aging. The forms have a diameter of about 20-25 cm. a weight of approximately 1, 5-2, 5 kg and a thickness raging from 10 to 12 cm. The Slow Food Presidio aims to join all sheep farmers of the region together and to encourage them to produce their pecorino using only milk of the bagnolese breed.
SERVING SUGGESTIONS: If consumed fresh, the Pecorino Bagnolese, is excellent as an appetizer or at the end of the meal whereas when aged, because its flavour tends to became slightly spicy, it is most appreciated grated or in kitchen preparations such as filling or stuffing.
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