Pecorino di Forenza is an artisanal cheese typical of Basilicata and is handcrafted by the family-run business Il Parco delle Bontà. Also known as Pecorone di Forenza, it has a crumbly texture and a full flavor where sweetness is balanced with saltiness, and it releases intense vegetal notes in the nose. This aged pecorino is very flavorful and at the same time fine and complex. Its production process follows the same artisanal procedures that were in place several centuries ago: in fact, it is one of the oldest cheeses in central Italy. It is aged for a minimum of 4 months to a maximum of 12 months. Pecorino di Forenza: awards received This unique pecorino has received prestigious recognitions: 1st prize Grolla d'oro "Concorso Nazionale Formaggi d'Autore", Saint Vincent-Valle d'Aosta in 2006; 1st Prize 5th Concorso Ovillus Aureus "Typical Pecorino Cheeses of Italy", Fano (PU) in December 2007; 1st place II Edition National Competition "Pecorino Cheese" category "Aged Cheeses", Mondaino (RN) June 2005.
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Pecorino di Forenza is an artisanal cheese typical of Basilicata and is handcrafted by the family-run business Il Parco delle Bontà. Also known as Pecorone di Forenza, it has a crumbly texture and a full flavor where sweetness is balanced with saltiness, and it releases intense vegetal notes in the nose. This aged pecorino is very flavorful and at the same time fine and complex. Its production process follows the same artisanal procedures that were in place several centuries ago: in fact, it is one of the oldest cheeses in central Italy. It is aged for a minimum of 4 months to a maximum of 12 months. Pecorino di Forenza: awards received This unique pecorino has received prestigious recognitions: 1st prize Grolla d'oro "Concorso Nazionale Formaggi d'Autore", Saint Vincent-Valle d'Aosta in 2006; 1st Prize 5th Concorso Ovillus Aureus "Typical Pecorino Cheeses of Italy", Fano (PU) in December 2007; 1st place II Edition National Competition "Pecorino Cheese" category "Aged Cheeses", Mondaino (RN) June 2005.
