Pecorino di Filiano

Pecorino di Filiano is a hard, semi-cooked cheese produced from raw whole sheep's milk in 30 municipalities of the province of Potenza, Basilicata. The specification requires milk from defined breeds, non-industrial rennet, and ripening for at least 180 days in tufa caves or equivalent underground conditions at a constant temperature of 12 to 14 °C.

About this designation

Pecorino di Filiano is produced from raw whole sheep's milk drawn from one or two milkings, originating exclusively from holdings within a defined zone of 30 municipalities in the province of Potenza, Region of Basilicata, situated in the Apennines between Monte Vulture and the high mountain of Muro Lucano. Permitted breeds are Gentile di Puglia, Gentile di Lucania, Leccese, Comisana, Sarda, and their crosses. The raw milk is filtered and heated to a maximum of 40 °C; non-industrial rennet prepared from the stomachs of kids and lambs is added when the milk reaches 36 to 40 °C. The broken curd is reduced to pieces the size of a grain of rice, placed in rush or rush-like containers, lightly pressed by hand, and then immersed for 15 minutes in whey at a temperature of not more than 90 °C. The cheese is dry-salted or brine-salted, then ripened for at least 180 days in tufa caves or suitable underground locations maintained at 12 to 14 °C and a relative humidity of 70 to 85 %. From the 20th day of ripening, the surface may be treated with extra virgin olive oil and wine vinegar. The fat content in dry matter may not be less than 30 %. Wheels weigh 2.5 to 5 kg. Each cheese must bear an oval brand-mark containing the letter 'F', a star, and the words 'PECORINO di FILIANO' and 'denominazione di origine protetta' or 'D.O.P.'. The inspection body is AGROQUALITA, Rome.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 25 February 2003 under file number PDO-IT-0279 (eAmbrosia identifier EUGI00000013624).
• Ripening must last at least 180 days in tufa caves or equivalent underground locations held at 12 to 14 °C and 70 to 85 % relative humidity.
• The rennet must be non-industrial, prepared from the stomachs of kids and lambs in accordance with the product specification; no other rennet is permitted.
• Each wheel must carry an oval brand-mark bearing the letter 'F', a star, and the words 'PECORINO di FILIANO' and 'denominazione di origine protetta' or 'D.O.P.'.

Tasting notes

Lucanian sheep's milk cheese from Vulture mountain area, aged 180+ days. Pale ivory to amber paste, firm crumbly texture, intense savory-tangy flavor with herbal notes from local pasture (juniper, fennel, wild thyme).

HoReCa use

Sliced on Lucanian cheese boards; grated over orecchiette; component of caciovino dishes; paired with Aglianico del Vulture wine.

Packaging

• wheel-full-2.5-5kg
• half-piece-vacuum-1kg
• wedge-vacuum-300g