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In this page are collected the files and the images of the productions presented during the meeting: “Valorisation and enhancement of cheese product of Laga Mountains and Central Apennines” organised by “The Travel of Transhumance” on 2011, October 26th in Amatrice’s Agro-food Pole with the collaboration of ARSIAL and Gran Sasso & Laga Mountain National Park. The meeting was attended by 19 cheesemakers which presented their own productions and confronted them in a common panel test with the help of Prof. Roberto Rubino, chairman of ANFOSC (Italian National Association for the Protection and Valorisation of Cheese made with milk of free-grazing animals) and of Dr. Giacomo Ficco, researcher of CRA-Montelibretti. Documents
collected with the collaboration of Miria Catta – ARSIAL STQ Quality
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Pecorino cheese of Aureli Antonio, from Pinaco, village of Amatrice (Rieti), obtained with ewe’s milk of Massese breed. phone +39 339 393 3950 Profile: seasoned ewe’s milk cheese, thin rind, yellow intense colour, interior with slight small eyes, internal thickness of straw yellow color. Good flavor, of sheep. At the beginning slight acid taste, but sweet at end. It melts well in the mouth. |
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Pecorino Di Marco Antonio, from Collemoresco, village of Amatrice (Rieti), obtained with ewe’s milk of Laconne breed. phone +39 333 867 0429 Profile: half seasoned ewe’s milk cheese, thin rind, straw colour, irregular but diffused eyes, after taste lightly bitter. |
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Pecorino "Pecchia" by Rinascita '78 Cooperative, from Illica, village of Accumoli (Rieti) obtained with ewe’s milk of Sarda breed (80%) and of cross-breed goat (20%). phone +39 0746 80625 / 80473 Profile: 2,5/3 Kg size, thin rind with slight “internal thickness”, hard texture with irregular eyes and cracks, markedly white, strong acid flavour, spicy hot taste, lasting in the mouth. |
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+39 340 233 4530 / +39 0862 904774 e-mail: lamascionara@tiscali.it Profile of “Caciofiore”: thin, wrinkled and brown rind, covered with fern leaves, mixed flavor of mushroom and herbs, white compact texture with small eyes, slightly acid, not very humid.
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phone +39 0746 825089 Profile: wrinkled yellow-okra rind, internal crust of high thickness, solid and compact texture, whitish, flavor of sheep with slight odor of mould, pleasant in the complex, aftertaste sour. It melts in the mouth, a little of flour, dry.
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phone +39 336 768 989 Profile: half seasoned ewe’s milk cheese (1 month), texture with small holes, straw yellow colour, flavour of sheep milk, fair tasty, tender, with soft spicy flavour.
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phone +39 338 134 5810 Profile: ewe’s milk cheese of small size, basket-mould rind of straw-yellow colour, compact texture almost without holes, sweet odour, tender, salty-acid, flavour of herbs and milk, bitter aftertaste.
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phone +39 366 385 3772 Profile: yellowish colour, external and internal, almost rindless, almost eyeless texture, taste remaining in the mouth.
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phone +39 366 385 3772 Profile: rind straw-yellow colour, basket-mould rind, flavour of mushroom, taste of cooked, not much creamy, remaining in the mouth (granular), metallic aftertaste.
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phone +39 366 385 3772
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Soft cheese Stracchino "Ferretti Anna" from Collegiove Sabino (Rieti), obtained with pasteurised goat’s milk. phone +39 335 153 4316 Profile : soft cheese, goat’s flavour not much accentuated, never precise, texture not dense, soluble, clean in the mouth, fairly sweet.
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Primo sale rindless cheese "Ferretti Anna" from Collegiove Sabino (Rieti), obtained with pasteurised goat’s milk. phone +39 335 153 4316 Profile: soft cheese, straw-yellow colour, small eyes, sourly odour, taste squeaking under the teeth, fairly clean in the mouth.
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Ricotta curd "Ferretti Anna" from Collegiove Sabino (Rieti), obtained with pasteurised goat’s milk. phone +39 335 153 4316 Profile : milk white colour, odour of cooked, herbs and milk, too tender consistency, granular because of presence of casein, saltless, thin, not too much creamy, aftertaste not clean but metallic flavoured.
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Pecorino "Ferretti Anna" from Collegiove Sabino (Rieti), obtained with ewe’s milk of Sarda breed, wheel 24 months ripened (on the left in the image on the right). phone +39 335 153 4316 Profile: thin wrinkled and basket-mould rind, okra colour, compact internal texture, hard, reddish colour (casein derived), odour of mushroom, very dry and hard consistency, (because of the natural ripening of caseins) .
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Pecorino "Ferretti Anna" from Collegiove Sabino (Rieti), obtained with ewe’s milk of Sarda breed, wheel 12 months ripened (on the right in the image on the right). phone +39 335 153 4316 Profile: small size, straw colour rind, hard straw colour texture with few eyes. Rind internal thickness too high, elastic consistency, sweet taste.
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Pecorino "Ferretti Anna" from Collegiove Sabino (Rieti), obtained with ewe’s milk of Sarda breed, wheel 12 months ripened and 10 kg size. phone +39 335 153 4316 Profile: okra colour, wrinkled and basket-mould rind, straw yellow colour texture, it melts in the mouth, clean aftertaste of mushroom, creamy, small cracks.
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Seasoned Pecorino "De Angelis Mario" from Santa Giusta, village of Amatrice (Rieti) obtained with ewe’s milk. phone +39 0746 821053 / +39 339 872 9062 Profile: thin yellow colour rind, whitish texture with irregular eyes. Rind internal thickness slightly prominent, good granular character, taste creamy and clean with sour ending flavour.
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Primo sale rindless cheese "Mariantoni Fabrizio" from Rieti, obtained with cow’s milk of Friesian breed. phone +39 368 327 5915 Profile: pale straw colour, taste of milk, tasty, clean in the mouth.
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Pecorino "Sei Monti" from Poggio Bustone (Rieti), obtained with ewe’s milk. phone +39 338 9963 745 Profile:
thin rind of straw colour, texture with many eyes, whitish colour, flavour
of sour curd, mellow, it melts easily in mouth.
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Pecorino "Melchiorri Franco" from Contigliano (Rieti), obtained with ewe’s milk. phone +39 0746 706353 Profile: thin rind, straw colour, yellowish texture with slight eyes, internal rind thickness slight, fairly clean, odour of stale, of mould, mellow, tasty, bitterly and salty in the mouth.
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Pecorino "Colasanti Umbertina" from Castel Sant'Angelo (Rieti), obtained with ewe’s milk. phone +39 Profile:
thin rind of okra-yellowish colour, treated rind surface, texture with
too much holes (from propionic gasses), taste with scarce sheep flavour
(because of ripening).
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Pecorino "D'Ascenzo Emilio" , village of Torretta, Rieti, obtained with ewe’s milk. phone +39 339 114 5635 Profile:
thin, smooth and yellowish rind, pale yellow texture with “the right”
diffused eyes, odour of ewe’s milk, elastic structure, metallic
aftertaste, it needs a little of salt.
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Pecorino "La Crema del pastore" by Zonetti Luigi, from Nerola (Rieti), obtained with ewe’s milk, 12 months ripened. phone + 39 0774 683021 Profile:
thin but hard mesh-mould rind, hard and compact texture, of whitish colour,
herbs flavour, taste at the beginning sweet and spicy at end.
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Some images of the meeting with Prof. Roberto Rubino and of the common testing
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