Caciotta al Peñoncino is an Italian cheese made with a mixture of milk and produced in Campania
Ingredients: sheep and / or goat milk, mixed breeds.
Food: Extensive natural grazing.
Process technology: it is made the same as Pecorino, only instead of anointing with oil and vinegar, it is anointed with oil and pepper. Matures in about 20 days, in a cool and well-ventilated place. Yield: 18%. Maturation: two months to a year in the cellar. During this period, the forms are greased with olive oil and pepper.
Characteristics of the finished product: Weight: 0.8 to 2.5 kg; Cylindrical. Crust: covered with chili (chili). Pasta: it is compact, with some holes and has a strong aroma. Taste: pleasantly spicy.
Production area: mountain area of the Bussento and Mingardo Community.
Production time: from March to September. Notes: This type of cheese is made to order.