The Pecorino Bagnolese Classico represents an authentic cheese from Irpinia in Italy.
Crafted with raw milk from free-range Bagnolese sheep, this exquisite cheese is hand-milked and aged in caves. Its rich flavor evolves into a distinctive sharpness as it matures, requiring a minimum aging period of 90 days in the cave.
To fully appreciate this cheese, we recommend enjoying it at room temperature. Pair it with acacia honey or fresh figs for a harmonious blend of flavors. It’s also perfect on a charcuterie board or grated over fresh pasta.
BREED
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BAGNOLESE
The Bagnolese sheep is a ovine population characterized by significant productivity. It is primarily distributed in the Picentini mountains area in the province of Avellino, deriving its name from Bagnoli Irpino. Some breeding also occurs in the provinces of Caserta and Salerno.
TERRITORY
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AVELLINO
Avellino, a picturesque province in the Campania region of southern Italy, is characterized by a rich tapestry of landscapes, historical depth, and gastronomic treasures. Nestled in the Apennine Mountains, the territory of Avellino boasts a diverse topography, ranging from fertile valleys to mountainous peaks, providing an ideal environment for agriculture and viticulture.
ANTICHE RAZZE 