Aged pecorino bagnolese with mixed herbs

Thanks to the particular native sheep breed, the Bagnolese sheep, found in the areas surrounding Bagnoli Irpino and the Monti Picentini, the dairy company Milk Coop produces a truly exceptional aged pecorino bagnolese with mixed herbs.

The aged pecorino bagnolese with mixed herbs

The specialty of the product lies precisely in the use of milk from the Malvizza sheep, which is left free-range or semi free-range. Free to feed on completely natural foods: sulla hay, alfalfa and countless herbs from the meadows of Irpinia and Sannio. The milk of the Bagnolese sheep is rich in nutrients that are passed on to the resulting aged pecorino bagnolese with mixed herbs. This is a cheese with a robust, bold and penetrating flavour and aroma. For this reason, some serve it with chestnut honey, preserves and dried figs. A company with ancient roots, handing down milk processing from generation to generation. It was 1800 when it all began. Since then, over 200 years have passed and the Nigro Farm has become the Milk Coop Cooperative, joining with 8 members who daily supply the milk of the Bagnolese sheep for the production of pecorino cheese and cow's milk from the pastures of Irpinia and Sannio for the production of other types of aged and fresh cheeses. Years have passed but the philosophy has always remained the same: "to keep cheesemaking as tradition dictates, always aiming to improve ancient production techniques". The milk of the Milk Coop Cooperative comes from native Campanian breeds, raised with the utmost respect for their nature. In the Cooperative's farms, natural rhythms and timing are respected. The animals are left free to choose among countless wild herbs in their pastures. This biodiversity gives the milk they provide truly unique organoleptic and sensory properties. The semi-hard, aged and fresh cheeses produced by the Milk Coop Cooperative are seasonal and locally sourced.