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The Marches' dairy production is not very wide and it is specialized only in
some typical kinds of cheese, such as ricotta, caciotte, fairly salty
pecorino, which can be eaten also either young (form December to May) or
seasoned (during the whole year).
Sometimes the dairy processes employ empirical methods, bringing forth a
most genuine and savory cheese. The "Pecorino" cheese has to be considered a
typical product of the Marches.
During the last decade, in the hinterland of Jesi, a repopulation of
shepherds from Sicily and Sardinia has been taking place; they have given
new strength to the sheep rearing and, as a direct consequence, to the dairy
production.
The "Verdicchio- pecorino (seasoned) marriage" joins together harmoniously
smells and tastes.
This cheese is perfect with a well-structured Verdicchio, produced in
selected areas according to the traditions.
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