Scamosciato
- Maturation
- 30–60 days
Pecorino di Picinisco
Pecorino di Picinisco is a raw-milk, uncooked-curd sheep’s cheese that can include a limited addition of goat’s milk.
- Milk
- Raw sheep’s milk; goat’s milk up to 25%
- Protection
- DOP
- Maturation
- Scamosciato: 30–60 days; Stagionato: over 90 days
Choose the form
Stagionato
- Maturation
- More than 90 days
Where Pecorino di Picinisco is made
The protected municipalities lie in the Comino Valley area of Frosinone province, southern Lazio.
LazioWhat to pour with it
Frascati SuperioreOur suggestion: try Pecorino di Picinisco with Frascati Superiore in a cheese-and-wine tasting.
Cesanese del PiglioOur suggestion: try Pecorino di Picinisco with Cesanese del Piglio in a cheese-and-wine tasting.
Cerasuolo d'AbruzzoTry Pecorino di Picinisco with Cerasuolo d’Abruzzo in a comparative cheese-and-wine tasting.
Montepulciano d'AbruzzoTry Pecorino di Picinisco with Montepulciano d’Abruzzo in a comparative cheese-and-wine tasting.
Choosing Pecorino di Picinisco
Use the full protected name, Pecorino di Picinisco DOP, when choosing this cheese. The specification sets its maturation as follows: Scamosciato: 30–60 days; Stagionato: over 90 days.
Questions worth asking
Which milk is used?
The specification calls for raw sheep’s milk; goat’s milk up to 25%.
Where is the protected area?
The protected municipalities lie in the Comino Valley area of Frosinone province, southern Lazio.
How long does it mature?
The specification gives these maturation requirements: Scamosciato: 30–60 days; Stagionato: over 90 days.
