Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.
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Also in the small town of Carmasciano, divided between the municipalities of Rocca San Felice and Guardia Lombardi, in the province of Avellino, is produced a tasty pecorino of ancient tradition, characterized by an accurate preparation entirely artisan. The milk of the sheep kept in the pasture in the area, in the area of the ancient "Mefite della Valle d'Ansanto", cited by Virgil in the Eneide for the presence of sulphur salts that are supposed to characterize the cheese, is heated to about 37-40 degrees and coagulated with lamb or cap made artisanally. After about 30 minutes from the addition of the hair breaks the curd, it removes the serum for the production of the ricotta and at the same time the solid part so formed is worked with the hands until you get a compact paste that settles in the fuse, the small basket of wicker where it is left to rest for about 48 hours. The shapes are then burned in the warm serum, rubbed with salt and, after 10 days, brushed with olive oil, white wine and vinegar. Finally, a pecorino with a unique taste can be more or less seasoned, consumed in slices or grated.
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