Abruzzo · Italy
Pecorino di Farindola.
A austere, crystalline sheep's cheese that cuts like flint and tastes of high-altitude pastures—sharp and mineral-forward with a distinctive bitter edge that lingers. Its natural rind cradles a dense, hard paste that releases herbaceous, almost peppery notes as it melts, leaving behind the unmistakable savory intensity of aged mountain milk and time.
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The story
How it's made.
Why it tastes that way.
Pecorino di Farindola is one of Italy's rarest cheeses, coagulated exclusively with rennet from pig intestines—one of only a few cheeses in the world to use this coagulant. Made by women (by tradition) in a few villages near Gran Sasso, it is safeguarded by a Slow Food presidium rather than a PDO — an endangered tradition kept alive by a handful of producers.
Production · spec
- Milk
- Sheep · raw
- Family
- Hard
- Rind
- natural
- Age
- 3–24 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Pecorino di Farindola's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Pecorino.
27 pairings across 6 categories.
Wine
Fruits & Jams
Where to find it
Cheese counters.
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