Brancaleone da Norcia
The company's oldest shop, on Corso Sertorio. Besides salumi and truffles it sells several Umbrian cheeses, from caciotta dolce and goat cheese to table pecorino and pecorino di fossa.
About Pecorino stagionato in botte
A sliceable sheep's milk pecorino on the Umbrian list of traditional agri-food products. The milk is pasteurised, then set with natural rennet infused with hyssop, mint, dandelion and thyme. The wheels dry on boards for two days until a rind forms, are rubbed with olive oil carrying the same herbs, rest 3 to 4 months in a cool room, then spend 45 to 60 days in wooden barrels. They are wrapped in jute paper and weigh 1 to 3 kg. Atlante Caseario says adding herbs to the rennet goes back to antiquity.
Made in: Dozens of Umbrian communes, among them Gubbio, Gualdo Tadino, Foligno, Trevi, Norcia, Cascia and Sellano; the herds graze the high hills and mountains of the Eugubino-Gualdese area
On the plate
A herbal, aromatic pecorino. Atlante Caseario says the herbs in the rennet and the oil flavour the cheese and also sanitise it, leaving the aroma of the herbs and of the milk intact.
Rind: natural crust
Wine and cheese
What to pour with Pecorino stagionato in botte
Montefalco Rosso DOC Umbria
Our pickA sliceable sheep's milk pecorino rubbed with olive oil and herbs wants a red with grip but not heavy tannin. Sangiovese-led Montefalco Rosso gives red fruit, medium tannin and freshness that carry the thyme and mint notes.
Colli Perugini Rosso Umbria
Our pickA herbal, aromatic pecorino from the barrel wants grip without heavy tannin. Full-bodied Colli Perugini reds from Sangiovese with Ciliegiolo, Merlot or Sagrantino, with medium to firm tannin, can carry those herbs.
Torgiano Rosso Umbria
Our pickThe herbs and oil of a pecorino aged in barrels need a red with grip but not heavy tannin. Torgiano Rosso, Sangiovese-based and medium-bodied with medium tannin and acidity, carries that herbal aroma without covering it.
The grapes behind these winesSangioveseSagrantino
From the source
Where to buy and taste it
BottegAlberoBello
Shop and degusteria in Castelluccio di Norcia with a room overlooking the Piano Grande. Sells local salumi, legumes, cheese and truffle products; serves cheese and salumi boards, panini, lentil soup and ricotta desserts.
Norcineria Felici
Norcineria on Corso Sertorio selling cured pork, truffles, lentils and a short cheese list: three ages of pecorino, caciotta di Norcia and flavoured cheeses. Takes orders by phone and online.
Gruppo Grifo sales point, Opaco
Sales point of the Gruppo Grifo dairy group at Loc. Opaco, open every day. The range includes Testa Nera, Pecorino Norcia, Pellegrino di Norcia and fresh cheeses.
Cheese experiences nearby
Farm visit and tasting at La Redola Verde
Guided visit of a sheep and pig farm at Turrita, with a tasting of its products, by reservation. A Slow Food Trevi visit on 11 and 18 April 2026 (held) added a cheese-making demonstration.
Nero Norcia, the black truffle and typical products fair
Norcia's national fair of the black truffle and typical products, running since the 1950s. Norcia.net lists cheese tastings in the programme and live cheese-making demonstrations among the side events.
Cheese-making course at Le Case di Quarantotti
Course on a farm stay near Norcia that takes guests through each step of making cheese, from curd to ageing, with traditional methods. Guests take home what they make. The farm publishes no dates or price.
Pecorino stagionato in botte: questions
Why is it called pecorino stagionato in botte?
After a first ageing the oiled wheels spend 45 to 60 days in wooden barrels, according to the Atlante Caseario sheet.
How heavy is a wheel?
1 to 3 kg when sold, per the same sheet.
Same cheeseboard
More cheeses from Umbria
Plan the trip
Visit Pecorino stagionato in botte country
Tastings and tours where it is made, and somewhere to stay.
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Sources: www.atlantecaseario.com, it.wikipedia.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.