With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.
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With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed, which produces the most important pecorino of Avellino. Characterized by a raw and compact paste, enclosed by a hard and wrinkled crust of yellow color tending to brown. The taste is exquisitely spicy depending on the seasoning degree. Taurasi and Aglianico or Taurasi are a good wine with fresh fruit or honey.
Specific References
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The characteristic of this product, should be sought in the seasoning.
The particularity of this cheese is given by the seasoning, which takes place in the underground cellars located in Biella in Piedmont.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
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To better taste the characteristics before being consumed the product stored in the refrigerator must be reported for a few hours at room temperature.
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