Casera Consortile del Pecorino di Farindola ★ 4.5
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.
A guide to cheese shops in Abruzzo.
Cheese Shops in Abruzzo
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Cheese Shops in Abruzzo, FAQ
Why is Pecorino di Farindola made with pig rennet?
Slow Food says the use of pig rennet is very old, and that a Vestini cheese made with pig rennet is already mentioned in Roman times. The regional tourism board calls it a case unique in Italy.
Is Pecorino di Farindola a DOP?
No. It is a Slow Food presidium and is on the Abruzzo list of traditional food products (PAT). The consortium's site says the procedure for the D.O.P. label is in progress.
Who makes it, and how much is made?
The consortium's home page counts 12 producing farms. Slow Food says it is still made in very limited quantities, and that production is the prerogative of the women of the farm families, who hand the recipe down.
Why is it called Canestrato?
The park's product page says the rind carries the imprint of the basket (canestro) in which the curd is shaped.
What sheep give the milk?
Slow Food says the milk is used pure and comes mostly from Sopravvissana or Gentile di Puglia sheep.
What size are the wheels?
Slow Food gives half a kilo to two and a half kilos for the aged wheels it describes, and the presidium rules also cover 5 kg and traditional 15 kg wheels. The Gran Sasso park page gives a range of 1 to 15 kg.
How long is Pecorino di Atri aged?
The Abruzzo tourism board gives 40 days to 2 years, depending on the style.
Why is it sold under oil?
The tourism board says it can be eaten as it is, or kept in jars under extra virgin olive oil and eaten after at least six months. Italian Wikipedia adds that it is usually aged 40 to 60 days in bran, or much more rarely in ash, before it goes under oil.