Pecorino is an Italian sheep’s milk cheese and one of the most representative dairy products of the country. It has an intense flavour, due to a maturation process which can last from 1 to 24 months, depending on the preferences, making one of the most well known Italian hard cheeses.
Needless to say, in Italy there are countless types of pecorino cheese: one of those is Gran Murgiano, a pecorino pugliese produced by the cheesemakers of Caseificio Palazzo, following an ancient traditional recipe.
The name Gran Murgiano is taken from the Murgia territory, in the Bari province, where this type of cheese originated from. Local sheep’s milk and at least 3 months ripening are the basic requirements to have a genuine hard and savory pecorino pugliese.
In this way, it gets a peculiar taste and a compact paste that make a pecorino ideal for any occasion, as an appetizer or even after a meal.
It is a very versatile cheese, as a matter of fact: exquisite natural, for the purists looking for the original and strong taste and flavor, but also perfect to garnish first courses like risottos or pasta preparations as a savory substitute of Parmigiano Reggiano and cacioricotta.
However, one of the best way to enjoy a pecorino pugliese is the combination with honey or homemade fruit jam (fig jam is simply incredible).
All in all, pecorino is a hard cheese with an intense flavor, able to satisfy the most demanding cheese passionates.
