Cascio pecorino lievito, Pecorino fresco a latte crudo*

Cascio pecorino lievito and Pecorino fresco a latte crudo are two types of cheese that can be found in the Emilia-Romagna region of Italy. Emilia-Romagna is known for its rich culinary traditions and high-quality food products, and these cheeses are no exception.

Cascio pecorino lievito is a traditional sheep’s milk cheese that is aged with yeast. It has a strong and distinctive flavor, with a slightly spicy and tangy taste. This cheese can be found in various towns and communes in Emilia-Romagna, including Modena, Parma, and Bologna. It is often sold in local cheese shops and specialty food stores.

Pecorino fresco a latte crudo, on the other hand, is a fresh sheep’s milk cheese that is made with raw milk. It has a creamy and delicate flavor, with a slightly salty taste. This cheese can also be found in towns and communes throughout Emilia-Romagna, such as Reggio Emilia, Ravenna, and Ferrara. It is commonly sold in local markets and cheese stores.

One popular recipe that incorporates Cascio pecorino lievito is the traditional Emilian dish called “tortellini in brodo.” This dish consists of small pasta dumplings filled with a mixture of Cascio pecorino lievito, Parmigiano Reggiano, and other ingredients, served in a flavorful broth. Another recipe that highlights the Pecorino fresco a latte crudo is “crostini with fresh cheese and honey.” This simple yet delicious appetizer involves spreading the cheese on toasted bread and drizzling it with honey.

Both Cascio pecorino lievito and Pecorino fresco a latte crudo have received the PAT (Traditional Agri-Food Product) recognition, which is a certification that guarantees their traditional production methods and regional origin. The specifications for Cascio pecorino lievito include being made from sheep’s milk, aged with yeast for a minimum of 60 days, and having a minimum fat content of 40%. Pecorino fresco a latte crudo, on the other hand, must be made with raw sheep’s milk, have a maximum fat content of 40%, and be consumed within 30 days of production.

– “Cascio pecorino lievito” –
– “Pecorino fresco a latte crudo” –