Pecorino di Picinisco

Pecorino di Picinisco is a raw-milk, raw-paste cylindrical sheep's cheese produced in the Val di Comino area of Lazio, Italy. It is marketed in two forms — scamosciato and stagionato — distinguished by maturing period, moisture content, and flavour profile. Milk comes exclusively from specified local sheep breeds, with a permitted addition of goats' milk from local flocks.

About this designation

Pecorino di Picinisco PDO is registered under file number PDO-IT-0859, with EU protection granted on 28 February 2011 (eAmbrosia identifier EUGI00000014296). The designation covers a cylindrical cheese made exclusively from raw whole milk, with a raw paste, produced within the defined geographical area of the Val di Comino, centred on the Picinisco zone in the province of Frosinone, Lazio. The milk must come from sheep of the Sopravissana, Comisana, or Massese breeds, or crosses involving at least one of these breeds. A maximum of 25 % goats' milk may be added, drawn from local flocks of Capra grigia ciociara, Capra bianca monticellana, or their crosses. No milk enzymes may be added; coagulation is achieved using solid kid or lamb rennet from lactating animals raised within the production area. At least 70 % of feed for the sheep and goats must originate from the production area, and the minimum annual grazing period is eight months. The entire production process — rearing, milk production, coagulation, curd processing, forming, draining, salting, and maturing — must take place within the defined area. The scamosciato type matures for 30 to 60 days and must have a moisture content below 45 % and a fat content of the dry matter below 55 %. The stagionato type matures for more than 90 days, with a moisture content below 35 % and a fat content of the dry matter below 55 %. Both types have a diameter of 12 cm to 25 cm and a heel height of 7 cm to 12 cm.

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

Distinctive facts

• Registered as a PDO on 28 February 2011 under file number PDO-IT-0859 (eAmbrosia identifier EUGI00000014296).
• No milk enzymes may be added; coagulation must use solid kid or lamb rennet from lactating animals raised within the production area.
• A maximum of 25 % goats' milk from specified local breeds is permitted; no other goat breeds are allowed.
• The minimum annual grazing period for the sheep and goats is eight months, with at least 70 % of feed sourced from the production area.

Tasting notes

Lazio sheep's milk cheese from Comino valley, aged 30-150 days. Pale ivory paste with small eyes, supple to firm texture, sweet sheep-milk flavor with mountain-herb notes (rosemary, thyme, juniper).

HoReCa use

On central-Italian cheese boards; component of Lazio carbonara variations; paired with chestnut honey; melted into mountain pasta dishes.

Packaging

• wheel-full-700g-2.5kg
• wedge-vacuum-300g