Pecorino di Filiano

Pecorino di Filiano is a PDO (protected designation of origin) hard cheese made from sheep’s milk in the northwest of the Basilicata region of southern Italy. The area is dominated by the massive castles of Federico II, Melfi, and Lagopesole. The cheese's history dates back many centuries, as evidenced by texts since 1600. The village name, Filiano, likely originates from the word "filare" (to spin), indicating a long history of sheep farming in the area.

Production Process

Pecorino di Filiano is produced using raw milk, which is filtered and reheated in a traditional copper boiler. When the temperature reaches 97–104°F (36–40°C), goat or lamb rennet is added. Salt is either applied as a dry rub or through brining. The cheese is aged in cool, well-ventilated limestone caves at a temperature of 54–57°F (12–14°C) with a relative humidity of 70–80 percent.

Milk and Sheep Breeds

The milk comes from local and Mediterranean sheep breeds, including Gentile di Puglia and Lucania, Leccese, Comisana, Sarda, and their crossbreeds. Production involves both small farmers and dairies. The sheep graze on pastures, fresh forage, and high-quality hay from the region.

Aging and Flavor

Pecorino di Filiano is aged for a minimum of 180 days. The rind, marked by the “fuscella” (mold), ranges from golden yellow to dark brown. The cheese's flavor evolves from sweet and delicate when semi-aged (2–5 months) to stronger and more savory as it ages longer (over 6 months). The cheese has a cylindrical shape, with flat surfaces and a semi-hard texture. The color of the paste ranges from white to straw yellow, with small eyes dispersed throughout.

Uses and Serving Suggestions

Pecorino di Filiano can be used as a table cheese or grated. It pairs well with full-bodied red wines, thousand-flower honey, hot pear and quince chutney, fresh broad beans, peas, figs, and Sardinian bread (carasau). The cheese is sold year-round in whole wheels or in large pieces, bearing the fire-branded product logo.

Historical Significance

The importance of sheep breeding in the production area dates back to at least the Roman conquest. The cheese-making tradition continued through the Sveva and Angioina Age and expanded further in the 16th and 17th centuries under the Doria feudal lords. Filiano hosts an annual festival celebrating Pecorino di Filiano, emphasizing its historical and cultural value.

Gastronomy

Pecorino di Filiano PDO is best stored in cool, dry places. If in pieces, it should be sealed in a glass or plastic container in the least cold compartment of the fridge. This cheese is excellent on its own or as a complement to many strong-flavored dishes typical of Lucanian cuisine, especially when grated over fresh pasta with ragù.

Important Facts

Country of Origin	Italy
Specific Origin	Northwest of the Basilicata region
Certification	PDO (2003)
Milk Type	Sheep's milk
Milk Treatment	Raw
Rind	Golden yellow to dark brown
Texture	Hard
Flavor	Sweet and delicate to strong and savoury
Colors	Golden yellow to dark brown
Forms	Cylindrical, flat sides, marked by "fuscella"
Age	Two to five months, over six months
Rennet Type	Goat or lamb rennet