Pecorino Bagnolese is a cheese made with raw sheep milk coming from bagnolese ewes. The Bagnolese is a breed that takes its name from the town of Bagnoli Irpino, in the province of Avellino, one of the most important breeding center. From Irpinia it spread out over time throughout the region, to the provinces of Caserta and Salerno. It is an adaptable sheep, very suitable to pasture in difficult conditions or terrain. Around Irpinia,they still practice the old rhythm of summer grazing on the highest peaks of Mounts Picentini (wild or free range), then moving the animals to grass pasture at a lower elevation during the winter months.
The Pecorino Bagnolese is a rustic cheese, simple but with a strong sensory notes. Pecorino Bagnolese is always present on the tables of Irpinia, as an appetizer, or cooked or prepared in various ways according to the traditions of Southern Italy. When aged, it tends to quite sharp and is used mainly as a grating cheese. The best combination is with dense Aglianico wines, produced in the area around Avellino (named Taurasi in this area). The cheese is also paired with with sweet wines or passito.
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Its unique and special characteristics, very much appreciated even abroad, gives the name to "Fico Bianco del Cilento": once dried, the sweet peel gets light yellow coloured rather than chestnut brown if oven-cooked.