Parco Naturale Regionale del Beigua

Produced in the Stella area, this pecorino cheese is made from raw milk with the addition of liquid rennet. The ideal maturation period is about six months. The colour of the crust is straw yellow; the inside of the cheese is light yellow, pleasantly crumbly, and has unevenly distributed, irregular holes. The various aromatic herbs, which are typical of the meadows of the Beigua, contribute to giving the cheese its strong flavour that is neither spicy nor aggressive.