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Umbrian cheese is produced from both cow and sheep milk and includes such varieties as fresh ricotta, caciotta, raviglio, pecorino, and a variety of truffle flavored cheeses. Pecorino cheese of Norcia which can be matured in as little as 60 days to as long as 1 year, is one of Umbria’s most popular cheeses and can be used in a variety of dishes or simply enjoyed on its own with a glass of robust Sagrantino wine.

Pecorino is the name given to all Italian cheeses made from sheep's milk. It covers a wide variety of cheeses produced around the country, but specifically it refers to four main varieties of Pecorino, all of which enjoy PDO protection. These hard ewes’ milk cheeses from central Italy have established a very good export market outside Italy.

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Pecorinos are traditional, creamery, hard, drum-shaped cheeses. They come in a variety of flavours determined by their age. Aged Pecorinos referred to as ‘stagionato’ are hard and crumbly in texture with buttery and nutty flavours. Young or ‘semi-stagionato’ and ‘fresco’ Pecorinos feature a softer texture with mild, creamy flavours.

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NOTE: The production stops from May to September. It starts again in October.

All tastings can be organized over half a day or an entire day with lunch made up of produce tastings
For more detailed information, please send an e-mail to info@umbriaintour.it