Pecorino di Filiano DOP
Pecorino di Filiano is a hard cheese, made from whole sheep's milk in the province of Potenza, in the North-West of Basilicata.
From the twentieth day of maturity, the forms can be rubbed with olive oil and vinegar.
It seems that the name Filiano derives from the abundance of spun wool due to the presence of many sheep farms in the area.
The color of the crust, characterized by the marks of the typical baskets in which is stored the cheese varies from golden yellow to dark brown, depending on its age, while the pste, grainy and crumbly, is variable from white to straw color. This DOP cheese has a compact texture and has small holes distributed irregularly.
The sweet and delicate taste of the young cheese, once it reach the minimum maturing stage, becomes slightly pungent, a characteristics that tends to become sharper with longer aging.
The evolution of flavor is typical of pecorino: cheese is delicate at the beginning of ripening, spicy and full and spicy after long aging.
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