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Carmasciano Pecorino - Ansanto Valley - Presidio Slow Food

in stock, ready to be shipped
Original price $46.80 - Original price $46.80
Original price $46.80
$56.16 - $56.16
Current price $56.16

Authentic Fine Food imported from Italy

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Carmasciano is a small pasture and grazing area that extends for a radius of about four kilometres in the Ansanto Valley, which is located in the heart of upper Irpinia. Most of the pastures are concentrated along the south-facing slope, which slants down from Mount Forcuso to the valley, between 800 and 500 meters above sea level. Virgil, in the Aeneid, describes the place as an enchanted land: “There is a place in the centre of Italy surrounded by tall mountains, famous and well-known anywhere in the world: the valley of Ansanto. It has then and therefore dark woods, and among the woods a river that rumbles and falls through great stones, and so gnaws the banks and the steeps, which makes a horrible cave and chasm.” The valley is in fact characterized by the presence of the Mefite di Rocca San Felice, a sulphuric lake fed by sulphurous pools, which boils as a result of gas emissions from the subsoil. The sulphur emanating from the waters characterises the essences of the plants foraged in the area, which in turn give the milk a very particular and complex flavour.

The pecorino produced in this area has in fact a marked olfactory note of sulphur, hints of fresh milk, freshly cut grass and flowers. In the mouth, a sweet and very delicate flavour is perceived at first, then a spicy note and, to finish, a slight aftertaste of sulphur. Raw sheep’s milk (without the addition of enzymes) is placed in the "caccavo" (copper boiler), and heated to a temperature of 36-38 °C, on a fire made from wood. Coagulation takes place with lamb or kid rennet or even calf liquid. The curd is broken up to obtain granules the size of a grain of rice and is left to settle on the bottom of the boiler. The curd is then collected, placed in wicker baskets and then scalded in hot whey.

The salting is done dry. Carmasciano Pecorino reaches its maximum sensory expressiveness towards 12 months of aging. The role of the maturing rooms is fundamental: the moulds that develop inside the rooms contribute to the perfect maturation of the product. Until the 1950s, every peasant family produced pecorino for family consumption and raised two sheep breeds: the laticauda and the bagnelese (also called malvizza). Subsequently, the families who remained in the area increased the number of heads up to even 50 sheep: the production was thus transformed into a source of income. In November 1980 an earthquake in Irpinia marked the beginning of the abandonment of the lands, as a result the small farms which once were, have almost completely disappeared.

Customer Reviews

Based on 4 reviews
Geraldine T.

Top quality! Yes, I am ordering more.

M. Benson
An absolute delight

Carmasciano Pecorino cheese is an absolute delight! It has a creamy yet slightly sharp flavor that makes it perfect for any kind of dish. The way it's made with care and attention to detail only adds to the great taste. I highly recommend this cheese - you won't be disappointed!

I absolutely adore Carmasciano Pecorino cheese!

It's a perfect blend of flavor and texture. The cheese is made with such care and attention to detail that you can taste the difference. I'm always happy to recommend this cheese to my family and friends - it never fails to impress!

Rose L
A big fan

I recently had the pleasure of trying out Carmasciano Pecorino cheese, and it is simply divine! The flavors are so delicate, and the texture is so creamy and smooth. I can honestly say that I've never tasted a cheese like this before. It's hands down one of the best cheeses I've ever had, and you really can't go wrong with this one! It's definitely worth a try if you're looking for something special.