Pecorino (Sheep Cheese) and “Accasciato” Cheese
Pecorino is made in Garfagnana with Massese sheep milk. Once the forms are prepared they have to dry for at least 30 days in an airy room. It can be eaten fresh or aged for three months.
“Accasciato” used to be the “cheese in the dish” of the Garfagnana shepherds and used to take the shape of the dish and therefore its name. It can be made either from sheep as well as cow milk although today is mostly from cow milk. The best one is made from January to late spring. made in form of 2.5 kilos is generally eaten fresh.
Both these kind of cheese as well as Ricotta can be found at local producers near by Il Corniolo.