Description
Pecorino del Monte Poro PDO is a flat-sided round cheese produced with raw and whole sheep's milk, in three different typologies: Fresco (Fresh, shelf-life of 20 to 60 days); Semistagionato (Semi-mature, aged from 61 days to six months); Stagionato (Mature, aged from six to 24 months).
Production Area
The production area of Pecorino del Monte Poro PDO is within the territory of 27 municipalities in the Province of Vibo Valentia, in the Calabria region.
Production Method
Pecorino del Monte Poro PDO is made with raw and whole sheep's milk obtained from two milkings, one from the morning and one from the night before, produced by sheep reared with a semi-free-range system. The milk must not be subjected to any type of thermalisation process, just heated to a temperature of 32-38 °C: the low temperatures ensure the durability of the dissolved substances, limiting the volatility of the aromas. Once the calf and/or lamb rennet has been added, the milk is left to curdle for between 30 and 90 minutes. Once a solid consistency is obtained, the curd is manually broken with the use of a rodu (or roju), a typical wooden utensil used to reduce the grains to the size of a grain of rice. The mixture is placed in small cylindrical moulds called fuscelle, then pressed, turned three-four times and left to rest. After being extracted from the moulds, it is dry salted and placed on boards where it is turned once a day for three to four days. Ripening takes place in cool, well-ventilated and poorly lit rooms, or in refrigerated cells. The surface of pecorino cheese ripened for less than two months can be brushed with olive oil; those ripened for more than six months can also be brushed with a solution of extra of extra virgin olive oil and crushed chilli peppers.
Appearance and Flavour
Pecorino del Monte Poro PDO is round and has, with a diameter ranging from 6 to 40 cm and a heel height of 6 to 20 cm. On the palate it is pasty, hazelnutty and fragrant, with aromas of wild flowers, Mediterranean scrub and hay. The plant essences and shrubs in the Mediterranean scrub are in fact the sheep’s main source of food. As the ripening progresses, these characteristics become increasingly more intense, accompanied by pungency and sapidity in the Mature variety. The three typologies, Fresco, Semistagionato and Stagionato, also have different characteristics in terms of weight, rind and the appearance of the cheese. The fresh pecorino is made in sizes ranging from 600 g to 2.5 kg and has a hard, wrinkled golden yellow rind. The cheese is firm with a few irregular eyes, and white and soft when cut. The weight of the semi-mature cheese ranges from 600 g to 2.5 kg and it has a hard, wrinkled hazelnut brown rind. The cheese is firm with a few irregular eyes and is straw-yellow with a semi-hard texture when cut. The mature pecorino has a variable weight of up to 10 kg and has a hard, wrinkled dark hazelnut brown rind, which is reddish when brushed with chilli and extra virgin olive oil. The cheese is firm, with a hard texture and a few irregular eyes, and is dark straw-yellow when cut.
History
There were already numerous bibliographic sources citing pecorino cheese as early as the 16th century: one of these is Gabriele Barrio's treatise De antiquitate et situ Calabriae, written in 1571, in which pecorino cheese is mentioned with reference to the territory of origin, and he describes the local art of turning milk into cheese.
Gastronomy
Pecorino del Monte Poro PDO is best kept in a cool, dry place, or in the least cold compartment of the refrigerator. It is a versatile table cheese that goes well with dried tomatoes, cured meats and vegetables in oil; it is also grated on pastas with goat or lamb meat sauce, on the typical bean and wild chicory soup, and on onion gratin. It pairs perfectly with typical Calabrian red wines such as Cirò PDO, Val di Neto PGI and Melissa PDO.
Marketing
The product is marketed as Pecorino del Monte Poro PDO in the following typologies: Fresco, Semistagionato, Stagionato. It is sold in whole wheels or pieces.
Distinctive Features
The Mediterranean scrub on the Poro plateau includes broom, myrtle, wild olive, mastic and hawthorn, which makes the organoleptic properties of Pecorino del Monte Poro PDO different to other sheep's milk cheeses.
