Lazio · Italy
Pecorino di Picinisco.
A bite of Pecorino di Picinisco carries the austere beauty of the Comino Valley—grassy and mineral-forward, with a semi-hard crumble that softens on the tongue. Twelve months of aging sharpen its character into something herbaceous and faintly bitter, with lingering notes of mountain sage and salted sheep's milk that cling long after swallowing.
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The story
How it's made.
Why it tastes that way.
Pecorino di Picinisco is produced in the Comino Valley of Lazio near the Abruzzo border.
This isolated mountain valley has maintained sheep farming traditions for millennia, and the cheese was documented in records from the papal estates. EU PDO was granted in 2013.
Production · spec
- Milk
- Sheep · raw
- Family
- Hard
- Rind
- natural
- Age
- 0–12 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Pecorino di Picinisco'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.
22 pairings across 8 categories.
Wine
Beer & Cider
Fruits & Jams
Where to find it
Cheese counters.
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