“Pecorino” is of course the Marche selected cheese even if the so many microclimates in Marche region, from the coast areas till the inland valleys, contribute to have different processings of “pecorino” cheese. In these areas sheeps have been always preferred to cows for cheese production since they can be tended much more easily than bigger animals. “Pecorino” is obtained from sheep's milk which is curdled, cooked, salted and put into the moulds. Production processings change from one area to the other. For example in Pesaro, Ancona and Macerata areas soon after it is salted, the “pecorino” cheese is half-cooked with the whey so that the cheese will not remain too light in its colour and to make its maturation slow. In the Sibillini mountains areas rennet is obtained in a different way; rennet usually is prepared with spiced herbs: sweet marjoram, basil, wild thyme, bramble buds, nutmeg, cloves, grated “pecorino”, yolk, pepper and olive oil. The more traditional makers in “percorino”cheese preparation require that it is made only during limpid days, when there is not wind and on the wane.
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