Corniolo della Cornia, an agronomist that lived in Umbria at the end of the 14th century, described the method used in this territory for making sheep’s milk cheese. Compared to the traditional aging methods, trench aging appears to have originated from the need to protect the cheese from both insects and thieves.
Description
A semi-soft cheese made with sheep’s milk, aged in trenches or caves. Regular shape with a weight that varies between 1-3 Kg.
Production area
Towns of: Città di Castello, Pietralunga, Gubbio, Scheggia and Pascelupo, Costacciaro, Sigillo, Fossato di Vico, Gualdo Tadino, Valfabbrica, Nocera Umbra, Valtopina, Foligno, Trevi, Norcia, Cascia, Sellano, Preci, Monteleone di Spoleto, Cerreto, Poggiodomo, Vallo di Nera, S.Anatolia di Narco, Scheggino, Montefranco, Arrone, Polino and Ferentillo.
