Pecorino di Laticauda is a traditional Italian cheese that originates from the Campania region in southern Italy. It is a sheep’s milk cheese that is produced in specific towns and communes of Campania, including Agerola, Gragnano, and Tramonti.
This cheese is made using the milk of the Laticauda sheep, a breed native to the region. The production process involves heating the milk and adding rennet to coagulate it. The curds are then cut and placed in molds to drain the whey. After a period of aging, which can range from a few months to a year, the cheese develops a firm texture and a rich, nutty flavor.
Pecorino di Laticauda has been recognized with the Protected Designation of Origin (PDO) status by the European Union. This recognition ensures that the cheese is produced according to specific specifications and traditional methods. The PDO designation guarantees the authenticity and quality of the cheese, as well as its connection to the Campania region.
One popular recipe that features Pecorino di Laticauda is the traditional dish called “Pasta alla Nerano.” This dish is made with spaghetti or zucchini noodles, sautéed with garlic and olive oil, and then topped with grated Pecorino di Laticauda. Another recipe is “Pasta e Fagioli,” a hearty pasta and bean soup that includes Pecorino di Laticauda as a flavorful addition.
Sources:
– “Pecorino di Laticauda” – Consorzio Tutela Pecorino di Laticauda (pecorinodilaticauda.it)
– “Pasta alla Nerano Recipe” – Giallo Zafferano (giallozafferano.it)
– “Pasta e Fagioli Recipe” – La Cucina Italiana (lacucinaitaliana.it)