Pecorino del Monte Poro PDO

A mild climate, varied vegetation with rows of poplars, vineyards and olive groves, an altitude of around 700 metres and a strategic position embracing the whole of the Tyrrhenian area from Cetraro to Scilla and from Lamezia Terme to Gioia Tauro, make the Monte Poro plateau in Calabria an ideal place for the production of special cheeses.

Pecorino del Monte Poro, the PDO recognition

Pecorino del Monte Poro PDO (recognised by the European Commission in 2020) is renowned for its centuries-old tradition and is still produced exclusively from the milk of sheep that graze in the wild on the heights of the Poro.

The distinct aromaticity of the animals' fodder plants means that Pecorino del Monte Poro - produced between November and May - is distinguished by a particular piquant and pungent taste, with unmistakable olfactory notes, thanks also to a manufacturing process that differs from the classic production of this type of cheese, with the tradition of not heating the curd after breaking it, but rather with careful hand pressing that allows the residual whey to be better removed; Another 'secret' of the process is the special salting, carried out by massaging the pecorino daily with extra virgin olive oil, obtained from the pressing of local olives and often mixed with local chilli pepper.

How to pair the pecorino del Monte Poro

Pecorino del Monte Poro is a cheese that many consider to be the best in southern Italy, recognised by experts in the sector as an Italian culinary excellence, to be enjoyed sliced with a classic Calabrian starter, often grated over pasta with pork, or, in a more chic version, combined with jams, Tropea onion mousse and perhaps enjoyed with a glass of good Calabrian wine.

The PDO recognition awarded to Pecorino del Monte Poro brings to 13 the number of PDO specialities in Calabria, in addition to the 6 PGI (Protected Geographical Indication) designations and the 267 traditional specialities guaranteed.