Marka: Casu 'e Babbu

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With Lodè's traditional pecorino, a cheese made with raw milk, at every taste you can smell the scents of the soil, the aromas of the herbs and flowers of the pasture, but also the peculiarities of the sheep breed.

In some respects pasteurization can be a guarantee,but it is also true that this type of sterilization eliminates peculiar qualities that distinguish the product, and allow you to taste a unique cheese with its many specificities.

Pecorino dell'alta Baronia is a raw-milk cheese, cylindrical in shape, the paste is straw-colored, slightly fatty, compact or of a flakier consistency in the more aged forms. It is distinguished by slight eye formation and a hazelnut-colored, hard rind with slight ridges left by the molds.

When the curd is ready, it is broken into small granules, half-cooked by bringing it to 42°C, and placed in molds. By pressing with the hands, the whey is squeezed out and then salted. During aging, the wheels are turned periodically, cleaned and, after about 4 months, anointed with local extra virgin olive oil.
Upper Baronia pecorino is ready after two months, but it can age for longer. On the nose, the scents are reminiscent of the Mediterranean maquis, and in the mouth the flavor is persistent, sweet and with a balanced spiciness.