Pecorino Bagnolese

The Pecorino Bagnolese takes its name from the sheep breed present on theLaceno Plateau in the province of Avellino, in Bagnoli Irpino. It cannot be said that the Bagnolese sheep breed is at risk of extinction; currently, there are about a thousand heads, but, even for Slow Food, it is a breed of extreme interest deserving of enhancement, primarily due to the remarkable quality level of the dairy products derived from its milk. Thus, the Slow Food Presidio of Pecorino Bagnolese was born.
The animals are kept in a wild and semi-wild state, and their diet is supplemented only in winter; for the rest of the year, they graze mainly on herbaceous pastures.
Its crust is compact in color brown more or less intense depending on the aging. Inside, it has a straw-yellow colorand a spicy taste that intensifies with prolonged aging.

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