Apulian Pecorino is a sheep's milk cheese with a very long tradition, produced mainly in the areas around Bari, Murgia, and Dauno Apennines. During the lactation period of sheeps, between February and October, it is still hand-made using wooden tools and respecting the old traditions, which is why it was recognized as a traditional agricultural food product of the region.
The fresh version can be consumed after only 60 days, while maturation of the aged variant should last at least 6 months or longer. The region around Salento is renowned for their Pecorino di Maglie, made with a mixture of milk from two consecutive milkings, one from dusk, and the other from dawn, while Gargano, in the province of Foggia, is known for their version, Pecorino Foggiano, that comes both in fresh and aged varieties, and in many different sizes - the weight of the wheel can vary from 2 to 7 kg.
Types of Pecorino (Apulia)
Part of
Orata alla pugliese
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Serve with
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