Pecorino di Picinisco D.O.P.

Fat cheese, short, medium or long seasoning, hard paste. Cheese that comes from the milk of Comisana and Massese sheep and that of the goats of the Ciociara and Bianca Monticellana breed. The feeding of dairy products is completely natural, thanks to the grasses of the pastures, even high ones, of the Abruzzo National Park. Typically it is the shepherds' cheese. Classic cylindrical shape, with hard rind and a paste that denotes spiciness after a medium seasoning. In the province of Frosinone it is eaten alone or with homemade bread.