Pecorino di Carmasciano facts for kids

Pecorino di Carmasciano, often called Carmasciano, is a special Italian cheese. It is made from sheep's milk. This cheese is part of the Pecorino family.

Since 2009, the Italian government has recognized it as a "traditional agri-food product." This means it's a unique food with a long history. Carmasciano cheese was even shown at Expo 2015 in Milan.

Where Carmasciano Cheese Comes From

Carmasciano cheese is made in an area called Carmasciano. This area is in the mountains of Alta Irpinia, Campania region, Italy. The main towns where it's made are Guardia Lombardi, Rocca San Felice, and Frigento.

The name "Carmasciano" comes from ancient times. It was named after a Roman soldier. He was given this land by the Emperor for being successful in war. Sometimes, the cheese is also made in nearby towns like Sant'Angelo dei Lombardi.

Special Sheep and Limited Production

This cheese is made from the milk of a special type of sheep. These sheep are called Laticauda. Their name means "broad-tailed" because they have a wide tail. Laticauda sheep are only found in the Campanian Apennines mountains.

There are only about 50,000 of these sheep. Because of this, Carmasciano cheese is made in small amounts. It is usually produced on small, family-owned farms. This also makes the cheese quite expensive. In 2015, only five farms were making about 2,000 wheels of this cheese each year.

How Carmasciano Cheese is Made

The special qualities of Carmasciano cheese come from the sheep's diet. The sheep graze in the Ansanto valley. They eat plants like alfalfa and sainfoin. Near where they graze, there is a fumarole. A fumarole is a crack in the ground that lets out gases.

This specific fumarole is called Mefite. It releases gases like carbon dioxide and sulfuric acid. The wind carries these gases. This affects the plants the sheep eat and, in turn, the cheese itself.

The Cheese-Making Steps

Carmasciano cheese wheels are usually round. They are about 15 to 20 centimeters (6-8 inches) wide. They are also 10 to 12 centimeters (4-5 inches) tall. Each wheel weighs about 1.5 to 2 kilograms (3-4 pounds).

The milk used is unpasteurized, meaning it hasn't been heated to kill germs. Here's how it's made:

• The milk is put into a copper pot called a "caccavo."
• This pot is heated over a wood fire to about 40-45°C (104-113°F).
• The milk is constantly stirred with a wooden tool.
• Then, rennet is added. Rennet helps the milk thicken and form curds.
• The curds are left to rest for 15 minutes.
• Next, the cheesemakers break the curds by hand. They chop them into pieces the size of rice grains.
• These small curds settle at the bottom of the pot.
• The cheese paste is left to rest for 48 hours.
• After resting, it's collected and put into a wicker basket.
• The cheese is then briefly heated in hot whey. This process is called blanching.
• Once dry, after 5 to 10 days, the cheese is salted.
• It is then washed with wine.
• Every other day, the cheese is massaged with olive oil, white wine, and vinegar.
• Finally, the cheese matures on wooden boards in a cool room.
• Its rind is sprinkled with chili pepper to keep insects away.
• The cheese is aged for at least 3 to 4 months. Some wheels are aged for up to 24 months.

What Carmasciano Cheese is Like

Carmasciano is a hard cheese. It has a brown, firm, and wrinkled rind. The rind can also feel a bit oily.

The cheese has a medium to strong smell. It can become spicy, but it's usually not too strong. It is also a natural antioxidant. Carmasciano is often eaten on its own as a table cheese. It goes well with red wine. Older, more aged wheels are often grated over pasta dishes to add flavor.