/ Our magazine / Forenza and its cheeses: discover Caciocavallo and Pecorino.
/ Our magazine / Forenza and its cheeses: discover Caciocavallo and Pecorino.
Forenza, a jewel nestled in the green hills of Basilicata, is renowned for a dairy tradition that has roots in a distant past. Among the gastronomic treasures of this region, Caciocavallo and Pecorino stand out for their quality, flavor, and production method. These cheeses are not just food but authentic expressions of culture and history. Let's explore in detail these two pillars of Forenza's dairy tradition.
The Caciocavallo di Forenza is a cheese that is notable for its distinctive shape, resembling a large pear with a small head that is used to tie and hang it during aging. It is primarily made from raw cow's milk, and its processing begins with the coagulation of the milk followed by the breaking of the curd.
After the breaking, the curd is heated and then allowed to rest; subsequently, it is hand-pulled and shaped until the characteristic form is obtained. A distinctive aspect of Caciocavallo di Forenza is its aging, which can vary from two months to over a year, depending on the desired outcome.
The flavor of Caciocavallo di Forenza varies from sweet to spicy depending on the aging. When young, the cheese has a milky, creamy, and slightly buttery taste. With aging, it becomes drier and spicier, with an aftertaste that may remind of the aromatic herbs from the Lucanian mountain pastures.
This cheese is extremely versatile in the kitchen: it can be enjoyed alone, as part of an appetizer, or used in various recipes. Grated, it enriches risottos and pasta, while in slices, it becomes an excellent companion for rustic jams and honeys.
The Pecorino di Forenza is a hard cheese made from pure sheep's milk. The production process begins with the coagulation of the milk, followed by the breaking of the curd, which is then pressed into molds.
After salting, the Pecorino is ready for aging, which can last from a minimum of one month to over six months. The length of the maturation period directly affects the texture and flavor of the cheese.
The young Pecorino di Forenza has a delicate taste, with notes of freshness and a slight hazelnut flavor. As it ages, the cheese becomes more pronounced, spicy, and salty, offering a rich variety of flavor nuances to the palate.
This cheese is ideal for enjoying as is, but also for grating over hot dishes. The aged Pecorino pairs perfectly with robust wines and can be an excellent centerpiece on cheese boards, paired with dried fruits and jams.
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Complete your flavor journey with cheeses from Forenza: our Caciocavallo and Pecorino are ready to enrich your dishes with taste and tradition.
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