APENNINE PECORINO CHEESE – AGED 4 MONTHS

Apennine Pecorino Cheese – Aged 4 Months: An Artisanal Treasure from the Heart of Reggio Emilia

Apennine Pecorino Aged 4 Months is a premium artisanal cheese made from sheep’s milk sourced from the green hills of the Reggio Emilia Apennines.
This product represents one of the finest expressions of local cheesemaking tradition, the result of techniques passed down through generations. The sheep are raised on open pastures, feeding on wild grasses and mountain flowers, which give the cheese a distinctive flavour rich in natural nuances.
After 4 months of ageing, this pecorino develops a bold yet well-balanced taste, with pleasant floral notes that evoke the essence of the Apennine pastures.

A Natural, Artisanal Product

Apennine Pecorino Aged 4 Months is born from nature and a deep respect for tradition. Each wheel is handcrafted without the use of additives or preservatives.
The sheep’s milk used in production preserves its natural organoleptic and nutritional properties, giving the cheese an authentic, genuine character.

Sheep graze freely on Apennine meadows, feeding on fresh grass and spontaneous flowers. This natural diet is reflected in the flavour profile of the cheese, with notes of meadow grass, aromatic herbs, and delicate floral hints.
Care and attention at every stage—from milk to ageing—make this pecorino a high-quality product, ideal for those seeking a wholesome, natural cheese full of flavour.

Traditional Production Process

The secret of Apennine Pecorino lies in the simplicity and care with which it is produced. Fresh sheep’s milk is processed using artisanal methods that respect local cheesemaking traditions.
The curd is obtained using natural rennet and skilfully worked by hand, keeping alive a craft handed down through generations. After shaping, the cheese is aged for 4 months in cool, well-ventilated environments, where it develops its natural rind and distinctive flavour.

Ageing is a crucial phase: during this time, excess moisture is lost and flavours become more concentrated. After four months, the cheese reaches a perfect balance between texture and taste, with a compact yet still creamy paste and an intense but harmonious flavour, featuring aromatic nuances reminiscent of flowering mountain meadows.

Characteristics of Apennine Pecorino Aged 4 Months

• Appearance: Natural rind, slightly rough and straw-coloured. The interior paste is compact, pale yellow, with a dense yet slightly creamy texture.

• Flavour: Bold and well-balanced, with a perfect harmony between sweetness and savouriness. Fresh grass and wildflower notes are clearly perceptible, thanks to the sheep’s natural diet. The taste is rich and persistent, never overly sharp.

• Texture: Firm and slightly crumbly, yet pleasantly creamy on the palate, making it ideal both for tasting on its own and for use in cooking.

Benefits of Sheep’s Milk

The sheep’s milk used to produce this pecorino is a natural source of valuable nutrients. Rich in high-quality proteins, calcium, and essential vitamins, it is particularly appreciated for its content of beneficial fatty acids that support cardiovascular health.
Sheep’s milk is also known to be more digestible than cow’s milk, making this cheese suitable even for those who struggle with other types of dairy.

Serving Suggestions

Apennine Pecorino Aged 4 Months is a versatile cheese suited to many culinary uses. Excellent enjoyed on its own with a glass of red or white wine, it pairs beautifully with dried fruit, honey, or fig and pear preserves, which enhance its sweet and aromatic notes.
It is also ideal for enriching cheese and cured-meat boards, where its bold flavour and meadow-like aromas stand out elegantly.

In the kitchen, this pecorino can be used to flavour pasta dishes and risottos or grated over legume soups, adding depth and character. Try it with grilled vegetables or on toasted bread for a simple yet refined appetiser.

Conclusion

Apennine Pecorino Aged 4 Months is an artisanal cheese that tells a story of tradition, nature, and passion. Made with sheep’s milk and carefully aged, it offers a unique tasting experience rich in flavours and aromas that reflect the unspoilt environment of the Reggio Emilia Apennines.
Perfect for those seeking an authentic, natural, high-quality product, this pecorino will delight even the most discerning palates.

PECORINO FROM VILLA MINOZZO

ONLY MILK FROM THE REGGIO EMILIA APENNINES
ORIGIN: ITALY

Produced by:
Pascoli Alti Srlu – Via S. Bartolomeo, 1 – Villa Minozzo (RE), Italy

Ingredients: Pasteurised sheep’s milk, rennet, salt, lactic cultures.
Rind: Not edible. Surface-treated with E235.
Storage: Store between +4°C and +6°C.
Sold by weight.

NUTRITIONAL INFORMATION (average values per 100 g)

• Energy: 1551 kJ / 374 kcal

• Protein: 29.5 g

• Fat: 29.5 g

  • of which saturated fatty acids: 20.6 g

• Carbohydrates: 1.0 g

  • of which sugars: 0.7 g

• Salt: 1.8 g

Production plant: IT 08 526 CE