Pecorino di Maglie

Pecorino di Maglie is a sheep milk cheese from Salento area, particularly from the territories of Maglie, Otranto, Poggiardo and Serre Salentine. It is made with a mixture of milk from two consecutive milking, one from dusk and the other from dawn, pressed to form wheels of 12-14 cm of diameter.

The short matured version can be enjoyed after only 60 days  - it has a thin, straw-colored rind, soft interior, and sweet flavor, while the aged variant (left to mature up to 10 months) has a dark crust, hard interior and a spicy flavor. Pecorino di Maglie is great as a table cheese, and it is usually served with local red wines.