Canestrato cheese
from Producer Barcaroli Sandra
The typical pecorino cheese from Valnerina made from raw milk, with the Canestrato method.
To make this cheese, the milk is raw or, in other words, it undergoes heat treatment at temperatures below 40 ° C, and is not pasteurized. The scents of the mountain pastures present in this cheese show us the dairy tradition of Valnerina, the dexterity of the cheesemakers and the breeds of raised sheep.
The production and processing area is strictly limited to Valnerina and includes the municipalities of Cascia, Cerreto di Spoleto, Norcia, Monteleone di Spoleto, Poggiodomo, Preci, Sant’Anatolia di Narco, Scheggino and Vallo di Nera.
Pecorino cheese made from raw milk from Valnerina is excellent on its own or combined with honey produced in these same areas.
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