Pecorino del Monte Poro PDO

Pecorino del Monte Poro PDO is a Calabrian cheese produced with raw, whole sheep's milk.

Monte Poro is a mountain that extends in the province of Vibo Valentia and differs from other massifs for its mild climate and varied vegetation. In fact, the production area of the PDO product falls within the territory of 27 municipalities in the province of Vibo Valentia.

The milk used for Pecorino del Monte Poro processing is obtained from two milkings (one in the morning and one in the evening) and must not be subjected to any heat treatment; To this is then added kid or lamb rennet.  The whole paste is then placed in cylindrical tiles and left to rest for a few days. After that, dry salting takes place and the product starts aging in cool, ventilated and poorly lit rooms.

There are three variants of Pecorino del Monte Poro PDO: Fresh, aged from 20 to 60 days; Semi-seasoned, aged from 60 days to 6 months; Seasoned, aged from 6 to 24 months.

The finished product has a round shape, flat faces, hard and wrinkled rind and keeps well in a cool and dry place.