Forenza and its cheeses: discover Caciocavallo and Pecorino.

Forenza, a jewel nestled in the green hills of Basilicata, is renowned for a cheese-making tradition that dates back to ancient times. Among the gastronomic treasures of this region, Caciocavallo and Pecorino stand out for their quality, flavor, and production methods. These cheeses are not just food, but authentic expressions of culture and history. Let's explore in detail these two pillars of Forenza's cheese-making tradition.
 

Caciocavallo from Forenza

The Caciocavallo from Forenza is a cheese that stands out for its unique shape, resembling a large pear with a small head used to tie and hang it during the aging process. It is mainly produced with raw cow's milk, and its processing starts with milk coagulation followed by curd breaking.
 

After breaking, the curd is heated and then left to rest; subsequently, it is stretched and shaped by hand until it acquires its characteristic form. A distinctive aspect of Caciocavallo from Forenza is its aging, which can vary from two months to over a year, depending on the desired outcome.
 

The flavor of Caciocavallo from Forenza varies from sweet to spicy depending on the ripening. When young, the cheese has a lactic, creamy, and slightly buttery taste. With aging, it becomes drier and spicier, with an aftertaste that may evoke the aromatic herbs from the Lucanian mountain pastures.
 

This cheese is extremely versatile in the kitchen: it can be enjoyed on its own, as part of an appetizer, or used in various recipes. Grated, it enriches risottos and pasta dishes, while sliced it becomes an excellent companion for rustic jams and honey.
 

Pecorino from Forenza

The Pecorino from Forenza is a hard cheese, produced with pure sheep's milk. The production process starts with milk coagulation, followed by curd breaking, pressing, and molding.
 

After salting, Pecorino is ready for aging, which can last from a minimum of one month to over six months. The length of the aging period directly affects the cheese's texture and flavor.
 

Young Pecorino from Forenza has a delicate taste, with freshness notes and a light hazelnut flavor. As it ages, the cheese becomes stronger, spicier, and saltier, offering a rich variety of taste nuances.
 

This cheese is perfect for enjoying on its own, but also for grating over hot dishes. Aged Pecorino pairs well with robust wines and can be a star player on cheese platters, paired with dried fruits and jams.

Conclude your flavor journey with Forenza cheeses: our Caciocavallo and Pecorino are ready to enrich your dishes with taste and tradition.

S&M