In addition to the stunning landscapes and unspoiled nature that stretch from the sea to the mountains, Abruzzo is also known for its excellent cheeses. Some of these have been traditionally made in the region for centuries and have a distinctly unique flavour. Each area, as you might expect, has its own characteristics and typical products. Here, then, are the best Abruzzo cheeses you should try.
Pecorino di Atri
Pecorino di Atri is a hard cheese made from sheep's milk. Primarily produced around Atri, in the Teramo area, this cheese is often listed among the finest Pecorinos from Abruzzo, with ancient and traditional roots, so much so that it is included in the list of Traditional Agro-Food Products.
Characterised by a bold and slightly spicy flavour, Pecorino di Atri stands out for its firm texture and intense aroma. It is typically aged for 10 to 60 days, depending on the desired product. It pairs perfectly with acacia honey or fig jams, accompanied by a full-bodied Montepulciano d'Abruzzo wine.
Giuncata Abruzzese
Giuncata Abruzzese is a fresh cheese made from sheep's milk, although it can also be made from cow's or goat's milk. The cheese gets its name from the "giunchi," the reeds traditionally used to create its moulds.
This cheese should be eaten fresh, as it is not aged. Giuncata is perfect for a simple tasting, especially when drizzled with extra virgin olive oil or paired with sun-dried tomatoes and wholemeal bread. It pairs wonderfully with a glass of Trebbiano d'Abruzzo.
Caciocavallo Abruzzese
Caciocavallo Abruzzese is a stretched-curd cheese that is particularly popular throughout the region. Its distinctive pear shape is the result of the ageing process, where the cheeses are tied in pairs and hung on cross beams.
Aged for around 30 days, this cheese has a thin rind and a firm texture, with an aromatic and slightly spicy flavour. Perfect sliced on a mixed charcuterie board or grilled, Caciocavallo Abruzzese pairs beautifully with a full-bodied Cerasuolo d'Abruzzo.
Pecorino Canestrato di Castel del Monte
Pecorino Canestrato di Castel del Monte is a Traditional Agro-Food Product and a Slow Food Presidio. Also known as the "pecorino of transhumance" because it was traditionally produced by shepherds during this period, it is made in the Gran Sasso National Park, near Castel del Monte and Campo Imperatore. It is aged for at least two months, though some variations may take longer.
This pecorino is renowned for its rough rind and firm texture, with an aroma that ranges from floral to fruity. Its shape (and name) comes from the "canestro," a type of basket used during its maturation. The cheese is ideal when paired with chestnut honey or dried fruits. It is particularly enhanced when served with a young Montepulciano.
Gastronomic routes in Abruzzo
Abruzzo offers numerous gastronomic routes perfect for those wishing to discover its culinary treasures. In certain areas of the region, you can explore local specialties and visit places where traditional products are made. For example, within the Gran Sasso Park, there are ten itineraries ranging from the Baronia area, where cereals and legumes are produced, to the chestnut groves and cured meat flavours. In the Castel del Monte area, the "marcetto" cheese, fermented with the presence of larvae, is also quite popular.
These places not only offer the best of traditional cuisine but are also ideal for those seeking a peaceful retreat away from the hustle and bustle of the city. So, why not explore the latest listings for houses for sale or rent in Abruzzo on idealista, as well as holiday rentals in the area?
