‘Pecorino del Monte Poro’ is made using raw whole sheep’s milk from two milking sessions (the morning of the cheesemaking and the evening before) from free-range sheep that are only penned at night. The sheep’s diet is made up of plant species native to the Monte Poro area. These are foraged fresh in the summer and consumed as hay in the winter. Find more on Consorzio per la tutela del Pecorino del Monte Poro
Organoleptic characteristics
- Ingredients: Raw sheep's MILK, Cheese rennet, salt (crust not edible)
- Allergens: MILK
- Aging: 6/24 months
- Shape: Round with flat faces
- Milk origin: Italy
- Storage: Store in refrigerator +4°C
- Packaging: Vacuum pack
- Shelf-life: 4 months
TASTE OF MONTE PORO'S PECORINO PDO
- Rind: Hard and coarse, with a colour ranging from golden yellow (fresh) to light or medium brown (semiseasoned and seasoned), with a reddish tone when the rind has been coated with chilli pepper and extra virgin olive oil.
- Body: Compact, sometimes irregularly dotted with small eyes. When cut, the colour ranges from white (fresco) to different intensities of straw yellow (semistagionato and stagionato). While fresco cheese has a soft consistency when cut, the semistagionato and stagionato types are progressively firmer.
- Taste: The cheese is fragrant, with an aroma reminiscent of wild flowers, Mediterranean scrub and hay. It has a rich and pleasantly nutty taste which becomes more and more intense the longer the cheese is aged, with a pronounced sharpness and full-bodied flavour in the stagionato type.
NUTRITIONAL VALUE
Average values per 100g of edible portion
Energy Value | KJ kcal | 1753 422 |
Total Fat Satured fats | g g | 33,72 18,50 |
Carbohydrate Sugar | g g | 2,20 0,35 |
Proteins | g | 27,50 |
Salt | g | 1,02 |
Production Area
The sheep are reared and ‘Pecorino del Monte Poro’ is made and matured solely within the area comprising the following municipalities, all of which are part of the Monte Poro district in the Vibo Valentia province: Joppolo, Spilinga, Zungri, Rombiolo, Nicotera, Limbadi, Zaccanopoli, Drapia, Filandari, Briatico, Ricadi, Maierato, Mileto, San Calogero, Parghelia, Pizzo, Stefanaconi, Filogaso, Tropea, San Costantino Calabro, San Gregorio d’Ippona, Sant’Onofrio, Vibo Valentia, Zambrone, Cessaniti, Ionadi and Francica.
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