Pecorino di Forenza is a traditional artisanal dairy product typical of Basilicata and is handmade by the family business Il Parco delle Bontà. Also called Pecorone di Forenza, it has a crumbly paste and a full flavor where sweetness is balanced with saltiness, and on the nose it releases intense vegetal notes. This aged pecorino is very tasty and at the same time refined and complex. Its production process follows the same artisanal procedures used several centuries ago: in fact, it is one of the oldest cheeses in central Italy. It is aged for a minimum of 4 months up to a maximum of 12 months. Pecorino di Forenza: awards received. This singular pecorino has received prestigious recognitions: 1st Grolla d'oro award "National Competition for Signature Cheeses", Saint Vincent-Valle d'Aosta in 2006; 1st Prize 5th Ovillus Aureus Competition "Typical Italian Pecorino Cheeses", Fano (PU) in December 2007; 1st place, II National Competition "Pecorino Cheese" category "Aged", Mondaino (RN) June 2005.
Pecorino di Forenza is a traditional artisanal dairy product typical of Basilicata and is handmade by the family business Il Parco delle Bontà. Also called Pecorone di Forenza, it has a crumbly paste and a full flavor where sweetness is balanced with saltiness, and on the nose it releases intense vegetal notes. This aged pecorino is very tasty and at the same time refined and complex. Its production process follows the same artisanal procedures used several centuries ago: in fact, it is one of the oldest cheeses in central Italy. It is aged for a minimum of 4 months up to a maximum of 12 months. Pecorino di Forenza: awards received. This singular pecorino has received prestigious recognitions: 1st Grolla d'oro award "National Competition for Signature Cheeses", Saint Vincent-Valle d'Aosta in 2006; 1st Prize 5th Ovillus Aureus Competition "Typical Italian Pecorino Cheeses", Fano (PU) in December 2007; 1st place, II National Competition "Pecorino Cheese" category "Aged", Mondaino (RN) June 2005.
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