Pecorino foggiano

PAT - Traditional Agricultural Food Product
Place of Origin
Gargano (Foggia)
Pecorino foggiano is a cheese produced in province of Foggia, in particular in the area of Gargano.
This pecorino is usually aged for 2 or 6 months. The 2 month matured Pecorino has a straw-coloured hard rind and a soft white inside. The 6 month matured one has a hard dark-coloured rind, while inside is hard and straw coloured.
For the preparation of this cheese the raw sheep milk is heated at 37-40 degrees, then lamb rennet is added.
When cheese is ready it is extracted by hand and placed in baskets. Salting is made using the dry method.
Pecorino foggiano is a table cheese to eat alone or with vegetables.
Pairing
Pecorino foggiano pairs well with red wines such as San Severo Rosso DOP and Cerignola Rosso DOP.
Cheese of Puglia
- Burrata (PAT)
- Cacio of the Gargano (PAT)
- Caciocavallo (PAT)
- Caciocavallo podolico Dauno (PAT)
- Cacioricotta (PAT)
- Cacioricotta caprino orsarese (PAT)
- Canestrato pugliese (DOP)
- Caprino pugliese (PAT)
- Fallone di Gravina (PAT)
- Fiordilatte (PAT)
- Giuncata (PAT)
- Manteca (PAT)
- Pallone di Gravina (PAT)
- Pecorino di Maglie (PAT)
- Pecorino foggiano (PAT)
- Pecorino of the Appennino Dauno (PAT)
- Ricotta (PAT)
- Ricotta forte (PAT)
- Ricotta marzotica leccese (PAT)
- Ricotta salata (PAT)
- Scamorza (PAT)
- Scamorza di pecora (PAT)
- Stracciatella Pugliese (PAT)
- Vaccino (PAT)