Pecorino di Picinisco

Pecorino di Picinisco is a hard, uncooked cheese produced in the Comino Valley in Frosinone province (Lazio), Italy. This cylindrical cheese has straight sides and a straw-colored, thin, and rough rind. It comes in two main types: Scamosciato (semi-matured) and Stagionato (matured).

Cheese Characteristics

The Scamosciato type has a height of 2.8–4.7 inches (7–12 centimeters) and a diameter of 4.7–10 inches (12–25 centimeters), weighing 1.5–5.5 pounds (0.7–2.5 kilograms). The Stagionato type is slightly smaller, with a height of 2.8–4.7 inches (7–12 centimeters) and a diameter of 4.7–10 inches (12–25 centimeters), weighing 1.1–4.4 pounds (0.5–2.0 kilograms). Both types have a compact interior paste with some holes. The paste of the Scamosciato cheese is white to straw yellow, with a moisture content of less than 45 percent, while the Stagionato type has a straw-colored paste with a moisture content of less than 35 percent.

Flavor and Aroma

Scamosciato cheese has a marked aroma of mountain pasture and a mild flavor. In contrast, Stagionato cheese shares the same aroma but boasts a stronger, more intense flavor with pronounced spicy notes.

Milk and Production

Pecorino di Picinisco is made using ewe’s milk from the Sopravissana, Comisana, and Massese breeds or crossbreeds, with up to 25 percent goat’s milk from the grey Ciociara, white Monticellana, and Capestrina breeds or crossbreeds. The raw milk is coagulated at 97–100°F (36–38°C) using lamb or kid rennet paste. After coagulation, the curd is cut into rice-size pieces, transferred into molds, and manually pressed. The cheese can also be cooked in whey for 2 to 5 minutes. Cheeses are dry-salted for 12 to 24 hours, depending on the wheel's size.

Ripening

Ripening takes from 30 to 60 days for the Scamosciato type and 90 days for the Stagionato type in fresh rooms. During ripening, the rind may be rubbed with olive oil and wine vinegar to prevent mold growth and enhance the cheese's aroma.

Uses and Serving Suggestions

Pecorino di Picinisco is used as a basic ingredient in many traditional recipes of the Lazio region. It is excellent on its own, typically enjoyed with a slice of Pane Casareccio di Genzano, or with acacia honey, green tomato jam, or red onion jam.

Production Area

The production area of Pecorino di Picinisco PDO includes the entire Comino Valley in the Province of Frosinone, in the Lazio region.

History

Pecorino di Picinisco represents a significant dairy product for the Lazio region, with a long tradition as shown in many historical texts. Sheep and goat censuses from 1875 to 2000 highlight the area's long-standing sheep and dairy farming practices.

Distinctive Features

The use of lamb or kid rennet paste, with its lipolytic enzymes, differentiates Pecorino di Picinisco from cheeses made with liquid or powder calf rennet. This traditional processing method preserves the specific flora of the milk, contributing to the cheese's unique organoleptic properties.

Important Facts

Country of Origin	Italy
Specific Origin	Comino Valley, Frosinone
Certification	PDO (2011)
Milk Type	Ewe's milk, optional goat's milk
Milk Treatment	Raw
Moisture Content	< 45% for scamosciato, < 35% for stagionato
Rind	Straw-colored, thin, rough
Texture	Compact
Flavor	Mild for scamosciato, strong for stagionato
Aroma	White to straw yellow, straw
Colors	Cylindrical, 2.8–4.7 inches high, 4.7–10 inches diameter
Forms	30–60 days for scamosciato, 90 days for stagionato
Age	Lamb or kid rennet paste