🧀 Pecorino di Picinisco

Pecorino di Picinisco is a cylindrical Italian cheese with a Protected Designation of Origin (PDO), made from raw whole milk, mainly from sheep. The whole process, from rearing the animals to ripening, takes place in the Comino valley, in the province of Frosinone (Lazio), an area of 20 municipalities.

Milk and making. The milk comes from Sopravissana, Comisana and Massese sheep or crosses with at least one of these breeds; up to 25% goat's milk from the local Capra grigia ciociara and Capra bianca monticellana goats may be added. At least 70% of the feed must come from the area, with a minimum grazing period of eight months a year. The milk is coagulated without added milk enzymes, using solid rennet from lambs or kids raised in the area.

Two types. Scamosciato is ripened for 30 to 60 days and weighs 0.7–2.5 kg; the rind is thin and rough, tending to straw-coloured, the paste white to straw with some holes, moisture below 45%; the flavour is mild with a marked mountain-pasture aroma. Stagionato is ripened for more than 90 days and weighs 0.5–2 kg; the paste is straw-yellow, moisture below 35%; the flavour is strong and full-bodied, becoming sharp with age. Both are 12–25 cm across with a heel 7–12 cm high, and fat in the dry matter is below 55%.

Labelling. The label shows the name followed by "Denominazione Origine Protetta" or DOP, the product logo, whether the cheese is Scamosciato or Stagionato, and the name and address of the producer or packer.

The name is registered in the EU as a PDO by Commission Implementing Regulation (EU) No 1161/2013. The specification links the cheese to the mountain pastures and the traditional transhumance of the Comino valley.