A soft pecorino cheese, aged only 3 months and made from raw sheep milk. The Gregoriano making process, a new version of the Valle del Sagittario ancient dairy tradition, does not include any rennet and it takes more time than the traditional one, in order to have a more soft and aromatic cheese.
It has a flat round shape and a white or greenish ring; the cheese's texture gets softer with the aging, almost acquiring the consistency of the Stracchino cheese. Best way to taste it is with black bread and dried fruit, especially walnuts, which enhance its bitter taste and the peculiar smoothness. Organoleptic characteristics of Gregoriano cheese are brought out when served with blackberry, blueberry and rosehip jam. Great with red wine or sweet wine such as Muscat.
(photo by: Archivio PNALM)