Pecorino del Monte Poro

Pecorino del Monte Poro is a type of cheese from Italy, specifically from the Monte Poro district in the Vibo Valentia province. It is made from raw whole sheep's milk and comes in three types based on the maturing period: fresco (fresh), semistagionato (semi-mature), and stagionato (mature). The cheese has a hard and coarse rind, with colors ranging from golden yellow to light or medium brown. Its flavor is rich and nutty, becoming more intense with age, and it has an aroma reminiscent of wildflowers and Mediterranean scrub. The cheese is produced using traditional methods, including the use of rennet from lambs or kids. Pecorino del Monte Poro is a Protected Designation of Origin (PDO) product, ensuring its unique characteristics are linked to its geographical area. The cheese has been recognized for its quality and has won awards, including the Gambero Rosso 'outstanding' award in

Key Facts

Country of Origin	Italy
Specific Origin	Monte Poro district, Vibo Valentia province
Protection	PDO (2018)
Milk Type	Sheep's milk
Milk Treatment	Raw
Fat Content	> 45% in dry matter
Rind	Hard and coarse
Texture	Compact, sometimes irregularly dotted with small eyes; soft in fresco, firmer in semistagionato and stagionato
Flavor	Rich and nutty, more intense with age
Aroma	Reminiscent of wildflowers, Mediterranean scrub, and hay
Colors	Rind ranges from golden yellow to light or medium brown; paste ranges from white to straw yellow
Forms	Whole or in portions
Age	Fresco (20-60 days), Semistagionato (61 days to 6 months), Stagionato (6-24 months)
Rennet Type	From the lining of the fourth stomach of lambs and/or kids