Pecorino di Farindola is an Abruzzese raw sheep’s milk cheese set with pig-derived rennet.
This eastern Gran Sasso cheese carries the memory of farm households as well as the name of a town.
Women have a central role in the cheese’s history, from milking to cheesemaking and maturation, alongside trade in the local markets. Its connection to ancient Roman cheeses remains uncertain. Ask the producer who makes and tends the wheels to learn about this family craft.
The consortium’s specification calls for basket-patterned molds and dry salting on the two faces. The rind is treated with extra virgin olive oil.
Serve a plain piece first, then add bread and a few fresh broad beans when they are in season. If you buy two maturations from the same producer, taste the younger one first and compare texture before flavor.
Montepulciano d'AbruzzoTry Pecorino di Farindola with Montepulciano d'Abruzzo in a comparative tasting.
Cerasuolo d'AbruzzoTry Pecorino di Farindola with Cerasuolo d'Abruzzo in a comparative tasting.
Montepulciano d'Abruzzo Colline TeramaneTry Pecorino di Farindola with Colline Teramane Montepulciano d’Abruzzo in a comparative cheese-and-wine tasting.
MontepulcianoTaste Pecorino di Farindola with a wine made with Montepulciano, choosing the bottle’s style to suit the cheese.Look for the full name and a named producer. Pig rennet is a defining feature, so ask about it if rennet matters to your choice. Request the maturation of the portion you are buying and instructions for its rind.
Ask the producer how to handle the rind and store the cut portion. Follow that cheese’s label.
No: the traditional identity described by the consortium includes pig rennet. Check the producer’s label if this affects your purchase.
The consortium discusses ancient references but says they do not establish that those cheeses were the present-day Pecorino di Farindola.
The consortium places its tradition on the eastern side of the Gran Sasso, in the Vestina area. The town name points into that wider pastoral setting.
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