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52 culturecheesemag.com E N T E R TA I N I N G 202 2 To say I was intrigued is an understatement. I bought a wedge and went straight home so I could taste it. It was quite strong, with a bitter flavor and a spicy finish. It reminded me slightly of Provolone Piccante, but even more intense with a drier, more crumbly texture. It was certainly unlike any other pecorino that I'd ever tasted! I had to find out more. Ancient Origins Although I initially came across the cheese in Tuscany, I learned that Pecorino di Farindola is made in a small area of Abruzzo, one of Italy's greenest regions, with three national parks and the highest and most dramatic peaks of the Apennines. Specifically, this pecorino is produced on the eastern slopes of the rocky Gran Sasso d'Italia massif, and it takes its name from the town of Farindola, which was once heavily populated by shepherds because of its extensive, lush pastures. "The history of this cheese in this area goes back over 2,000 years," explains Fiorenzo Sarto, a partner in the cooperative Masserie del Parco, one of 13 small producers of Pecorino di I first encountered the unique sheep's milk cheese Pecorino di Farindola while browsing at the Eataly cheese counter in Florence, Italy. I noticed a sign for a pecorino made with caglio suino (pig rennet), something I'd never seen or heard of. I asked the monger about it, and she pulled out a wheel so I could take a closer look. "It's very distinctive," she said. "But it's not for the faint of heart!" IF YOU GO Abruzzo is located in central Italy, east of Rome, with a coastline on the Adriatic Sea and imposing mountains and lakes inland. The Gran Sasso e Monti della Laga National Park is one of the most biodiverse places in Europe. The region attracts skiers, hikers, mountain bikers, and other outdoor enthusiasts, and is also worth exploring for its food and wine. Be sure to try spaghetti alla chitarra (guitar spaghetti), which takes its name from the wooden tool with guitar-like strings that is traditionally used to hand-cut the dough. It's typically served in a tomato sauce with pallottine (mini meatballs). The labels applied to each wheel of Pecorino di Farindola include the name of the woman who made it The recipe and technique for making this cheese are passed down from mother to daughter, as has been done for centuries PHOTOS: © Luca Carli