“On the nose this cheese delights you with scents of dry and red fruit, in the mouth with a full taste of sweet cheese with hints of mountain hay. The aftertaste provides delicate notes of pomace enhancing the long and sweet persistence of dry fruit in the mouth.”
Here is the portrait of the SLOW FOOD PRESIDIUM Pecorino cheese from Farindola (National Park of the Abruzzo region) aged in the pomace of the Albino Armani “Foja Tonda” Terra dei Forti doc.
The test was tried out by the cheese producer Antonello Egizi and the wine maker Albino Armani, both so proud and fond of the territories they live and work in: the Appennines and the Alps respectively.
The Pecorino from Farindola aged in the pomace of Foja tonda, represents the precious result of a common and dynamic idea of local identity.
english version by Egle Capilupi