Pecorino (Basilicata)

Pecorino from the region of Basilicata is a hard cheese made with raw sheep milk. It is left to mature on wooden boards in a cool and dry area. The aging period is at least 2 months, but it can last up to a year, and the characteristical, slightly piquant flavor becomes much stronger as the cheese ripens.

The mountainous region of Basilicata is also renowned for one special variant called Pecorino misto, made with both goat and sheep milk, and it ripens in underground caves. During the aging process, it develops a subtly spicy, pungent flavor that goes well with seasonal vegetables and fruity white wines, but Pecorino misto is also excellent on its own or served with a slice of bread.