Casera Consortile del Pecorino di Farindola
The producers' consortium shop, opened 2001 in a basement of the renovated town hall. It sells Pecorino di Farindola from the member farms and also selects and ages the cheeses it sells.
About Caprino abruzzese
Traditional goat cheese of Abruzzo, sometimes with sheep's milk added, made with a technique close to that of the pecorini. The Abruzzo list distinguishes a lactic-coagulation goat cheese made around Farindola from a rennet-set one made in the Sagittario valley. It is eaten fresh after a short rest, or aged and often kept under bran to limit moisture loss. Most is made from April to September.
Made in: Lactic-curd goat cheese around Farindola (Pescara); rennet-set goat cheese in the Sagittario valley, notably around Villalago (L'Aquila)
On the plate
According to the Gran Sasso park, fresh caprino has a white, soft paste, while the aged cheese is more compact and slightly chalky; the flavour is intense.
Wine and cheese
What to pour with Caprino abruzzese
Abruzzo Pecorino Abruzzo
Our pickAn aged goat's cheese, compact and slightly chalky with intense flavour, needs a white with high acidity. A dry Pecorino supplies it, lifting the dense paste and keeping the strong goat flavour from taking over.
The grapes behind these winesPecorino
From the source
Where to buy and taste it
Cheese experiences nearby
Park itinerary no. 2: Su e giù per la Baronia
A 69 km driving loop from Barisciano, published by the Gran Sasso park, through Santo Stefano di Sessanio, Castel del Monte and Calascio. The park suggests buying Canestrato at a farm shop in Castel del Monte and stopping at the Campo Imperatore cooperative's dairy on the way back.
Caprino abruzzese: questions
Why is aged caprino kept in bran?
The Gran Sasso park says it is kept under bran to avoid excessive loss of moisture.
When is it made?
The park says it is found all year, with the most production from April to September.
Same cheeseboard
More cheeses from Abruzzo
Plan the trip
Visit Caprino abruzzese country
Tastings and tours where it is made, and somewhere to stay.
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Sources: www.gransassolagapark.it, www.storieeluoghidabruzzo.it. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.