With the word “pecorino”, we usually specify a kind of Mediterranean cheese made with ovine and goat milk. In Italy and Apulia, we are proud of the high quality riched by this product, it’s a gastonomic excellence that everyone envy us. The “Pecorino delle Murge” prepared in this farm contains both types of milk, it is daily collected into the Murgia’s grazing lands. The organoleptic characteristics of this cheese, give it a pleasant and pronounced flavor and a creamy white color. The pecorino becomes ripe at low temperature, in 60 days; then it’s perfect as an appetizer or at the end of the meal.
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