We product ‘Pecorino del Monte Poro’ 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 and are reared in the area described in point 4. 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. In years that are marked by particularly adverse weather conditions as a result of drought or severe winters, making it impossible to produce enough forage to feed the flocks, the amount of forage with the abovementioned characteristics can drop to 70 %, since external hay supplies from outside the PDO production area are allowed but may not exceed 30 % of the total forage used to feed the sheep.
During the lactation period only and to ensure the animals are properly fed, up to 15 % of their diet can be supplemented with grains and pulses (whole, flaked or ground), mineral salts and vitamins, including from outside the PDO production area, since sufficient quantities of these cannot be produced in situ due to the mountainous
terrain, climate conditions and vocational context of the local area. Find more on Consorzio per la tutela del Pecorino del Monte Poro
- Ingredients: Raw sheep's MILK, Cheese rennet, salt (crust not edible)
- Allergens: MILK
- Aging: 20/6o days
- Shape: Round with flat faces
- Milk origin: Italy
- Storage: Store in refrigerator +4°C
- Packaging: Vacuum pack
- Shelf-life: 4 months
| 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 |
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