The Marches' dairy production is not very wide and it is specialised only in some typical kinds of cheese, such as ricotta, caciotte, fairly salty pecorino, which can be eaten also either young (form december to May) or seasoned (during the whole year).
Sometimes the dairy processes employ empirical methods, bringing forth a most genuine and savoury cheese. The "Pecorino" cheese has to be considered a typical product of the Marches.
During the last decade, in the hinterland of Jesi, a repopulation of shepherds from Sicily and Sardinia has been taking place; they have given new strength to the sheep rearing and, as a direct consequence, to the dairy production.
The "Verdicchio- pecorino (seasoned) marriage" joins together harmoniously smells and tastes.
This cheese is perfect with a well-structured Verdicchio, produced in selected areas according to the traditons.
