Pecorino di Forenza 180g

Pecorino di Forenza 180g

Forenza is a small village in the province of Potenza in the region of Basilicata. This pecorino is very ancient and is part of the dairy history of this land.

It is made from sheep's milk and has a crumbly texture, a thick rind, and a sweet flavor that is particularly balanced with a salty component. Aromatic and refined on the palate, it ages for 12 months.

Pecorino di Forenza 180g: How is it produced

Il Parco delle Bontà, Basilicata

This cheese from the traditional Potenza region in Basilicata has been selected by Giovanni Roncolato of the Caseificio La Casara among the hills of Roncà, beneath the ancient volcano of Calvarina. In the 1920s in Brenton, Ermenegildo with his sons Angelo and Romano began the cheesemaking activity. Verdant pastures climb up to the highest peaks of the Lessini Mountains, the Little Dolomites of Verona. Since '64 the dairy has been taken over by Romano, who named it La Casara. This long tradition continues today with the children Giovanni, Gildo, and Letizia and has become one of the most important and refined quality realities in the Venetian and Italian production landscape. Giovanni has been the true promoter of the revival of the DOP veronese Monte Veronese and has particularly sought, from the very beginning, to bring young people back to the Veronese mountains to reclaim the tradition of the malghe. Today La Casara is award-winning in international competitions and offers a wide range of its own production of cow, goat, and sheep cheeses. Over time, Giovanni has become a refined selector of cheeses from all over the world, and here we present some of them. La Casara also has its own production of cured meats thanks to the free-range farms in the lands of Brenton, from which the famous and rare soppressa comes. Authentic flavors, typicality, and genuineness are the fundamental characteristics of this beautiful Italian reality.

Ingredients Pecorino di Forenza 180g

Nutritional values