Tag: Pecorino di farindola

While many assume all animal rennet is the same, the use of pig rennet in cheese making is exceptionally rare. In fact, only a handful of traditional, artisanal cheeses across the globe still rely on this centuries-old technique, offering a unique glimpse into culinary history.

While most cheeses are traditionally made with calf rennet, one rare Italian cheese stands out for its unique use of porcine enzymes. This artisanal sheep's milk cheese, known as Pecorino di Farindola, is made in the Abruzzo region of Italy using pig rennet, a tradition that dates back to Roman times. This distinct process gives the cheese a uniquely sweet and grassy flavor that sets it apart from its counterparts.