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Pecorino Montanaro - Amatrice
Pecorino Montanaro - Amatrice
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Pecorino Montanaro - Amatrice

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The summits of Amatrice mountains are the birthplace of this pecorino.
The ancient shepherds, during their transhumance, exchanged advice
and experiences, to prepare their cheese, and the “Montanaro”was born
on these mountains. It is made adding a sweet rennet , scrupoloosly
seasoned, allowing it to refine its taste. Outside it shows a crust from
straw- coloured to brick red. The best seasoning is from 6 months. It
distinguishes it-self by a delicate fragrance. Tasting it, it seem to feel the
cheese to melt in your mouth. It shows an half- cooked paste, friable,
with some holes, clear white, thanks to the mesophilic ferment.