Pecorino di Farindola: A Rare Pig-Rennet Cheese, Crafted by Women

Pecorino di Farindola: A Rare Pig-Rennet Cheese, Crafted by Women

Nestled in the dramatic peaks of Italy’s Apennines, a tiny corner of Abruzzo is keeping an extraordinary cheesemaking tradition alive—one wheel at a time. Meet Pecorino di Farindola, a rare pecorino whose story stretches back over 2,000 years and whose production remains entirely in the hands of women.

Mountains, Pastures, and History

Pecorino di Farindola hails from the eastern slopes of the Gran Sasso d’Italia massif, in the lush, mountainous region surrounding the town of Farindola. Once a hub for shepherds grazing on expansive green pastures, this area has been shaping cheese for millennia. Historical records trace its lineage to the Vestini tribe, who produced a “Vestini cheese” with pig rennet during Roman times—a tradition remarkably preserved in modern production.

The cheese nearly disappeared in the late 20th century, as post-war emigration and declining sheep farming thinned the ranks of local producers. Its revival came in 2001, when Slow Food recognized Pecorino di Farindola as a Presidium product, a move that not only protected the cheese but honored the women who have long been at its heart.

Women at the Wheel

Unlike most cheeses, Pecorino di Farindola is made exclusively by women. Historically, men tended to the sheep while women handled the milk, transforming it into cheese and overseeing the aging process. This “pecorino delle donne” (women’s cheese) carries the imprint of generations—local girls learn the craft from their mothers, ensuring that each wheel remains tied to the region’s cultural heritage. In fact, the label on every wheel proudly bears the name of the woman who crafted it.

A consortium formed in 2002 supports these producers, safeguarding traditional practices from start to finish. Only raw milk from sheep raised in the designated production area is used. Once pig rennet is added, the milk coagulates, curds are cut and placed in woven reed baskets—imparting the cheese’s signature rind pattern—then left to drain, dry-salted by hand, and aged on wooden shelves for a minimum of three months. During maturation, the wheels are periodically rubbed with local extra virgin olive oil, adding subtle richness to the flavor.

Tasting Pecorino di Farindola

Semistagionato Pecorino di Farindola, aged four to five months, pairs beautifully with simple accompaniments: rustic bread, local olive oil, and occasionally fava beans. For those seeking a modern twist, fig jam, acacia honey, or mosto cotto—a grape syrup traditional to Abruzzo—bring out the cheese’s unique depth.

Despite its delicate production scale—just 20 small family-run farms crafting roughly 90,000 kilos annually (according to Italy Magazine)—demand is growing, both in Italy and abroad. Every bite carries not only centuries of history but also the devotion of women keeping this culinary tradition alive.

For an exclusive interview and more on Pecorino di Farindola, [click here].

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