The Ancient Traditions of Amatrice Cheese

Located within Gran Sasso and Monti della Laga National Park in Central Italy, the historic Amatrice Dairy has been a haven for cheesemakers for three generations. The alpine plains make perfect grazing territory for cows, sheep, and goats, so it is little wonder that some of the world’s best pecorino cheese comes from the region. The family-owned dairy continues to use the ancient methods of curing cheese that have been used for centuries, resulting in an exquisite product full of flavor. The excellence of Amatrice Cheese earned 2 Gold Medals and 1 Super Gold Medal at the 2019 World Cheese Awards and continues to be a leader in artisan cheesemaking.

Bold Flavors of Pecorino

Pecorino cheese is made from sheep’s milk and has a crumbly texture with nutty flavor. Amatrice offers a wide selection of classic pecorino products, from the Amatrice Semi-Aged Pecorino Cheese to the Amatrice Pecorino Ma-Tru, aged for eight months. The artisan crafters are not afraid to experiment with bold flavors, though. Try mixing the nuttiness of pecorino with umami flavors in the Amatrice Pecorino Al Tartufo made with real Italian truffles or Amatrice Pecorino Zafferano peppered with saffron. While pecorino is their most famous option, Amatrice also makes Amatrice Unica Goat Cheese and other goat milk varieties.

What can I do with Amatrice Pecorino?

Pecorino sheep’s cheese makes a terrific addition to a charcuterie board. Pair it with salty cured meats, such as salami and prosciutto, and a dry Chianti wine. Pecorino is also perfect for adding salty flavor to pasta dishes. Try making the other classic dish from Amatrice, Pasta all'Amatriciana, with cured pork, tomato sauce, and grated pecorino cheese.

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Supermarket Italy