Pecorino di Forenza is a typical artisanal cheese product from Basilicata and is handcrafted by the family-run company Il Parco delle Bontà. Also known as Pecorone di Forenza, it has a crumbly texture and a full flavor where the sweet is balanced with the salty, and it releases intense vegetal notes to the nose. This aged pecorino is very flavorful while being fine and complex at the same time. Its production process follows the same artisanal procedures that were practiced several centuries ago: in fact, it is one of the oldest cheeses in central Italy. It has an aging period that varies from a minimum of 4 months to a maximum of 12 months. This unique pecorino has received prestigious awards: 1st prize Grolla d'oro "Concorso Nazionale Formaggi d'Autore", Saint Vincent-Valle d'Aosta in 2006; 1st Prize 5th Concorso Ovillus Aureus "Formaggi Pecorini Tipici d'Italia", Fano (PU) in December 2007; 1st classified II Edition Concorso Nazionale "Formaggio Pecorino" category "Stagionati", Mondaino (RN) June 2005.
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Pecorino di Forenza is a typical artisanal cheese product from Basilicata and is handcrafted by the family-run company Il Parco delle Bontà. Also known as Pecorone di Forenza, it has a crumbly texture and a full flavor where the sweet is balanced with the salty, and it releases intense vegetal notes to the nose. This aged pecorino is very flavorful while being fine and complex at the same time. Its production process follows the same artisanal procedures that were practiced several centuries ago: in fact, it is one of the oldest cheeses in central Italy. It has an aging period that varies from a minimum of 4 months to a maximum of 12 months. This unique pecorino has received prestigious awards: 1st prize Grolla d'oro "Concorso Nazionale Formaggi d'Autore", Saint Vincent-Valle d'Aosta in 2006; 1st Prize 5th Concorso Ovillus Aureus "Formaggi Pecorini Tipici d'Italia", Fano (PU) in December 2007; 1st classified II Edition Concorso Nazionale "Formaggio Pecorino" category "Stagionati", Mondaino (RN) June 2005.
