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PECORINO STAGIONATO “ABBANDONATO”

The name, in addition to recalling places in the area, alludes to the fact that the cheese is “abandoned”, but
followed regularly in the cures, in the curing cells for a minimum of 180 days. It is produced with pasteurized sheep’s milk and with calf rennet. The paste has a crumbly consistency and is white compact with intense smell and flavor with hints of grass and hay.