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[[Image:Pecorino di Laticauda Sannita cheese.jpg|thumb|300px|right|Pecorino di Laticauda Sannita cheese]]
Pecorino di Laticauda Sannita is a [[Cheese|cheese]] made from the [[Milk|milk]] of the Laticauda breed of [[Sheep|sheep]] and [[Rennet|rennet]] from lambs of the same breed.  The production area is the municipalities of the mountainous and hilly provinces of Avellino, Benevento and Caserta in the [[Italian]] region of Campania.  

Fresh [[Milk|milk]], or that from the previous milking, is filtered and placed in the boiler to be heated to a temperature of 35/40 [[Degrees|degrees]] and the [[Rennet|rennet]] is introduced.  Following the cutting the [[Curds|curds]], they are removed manually and placed in moulds; the product thus obtained is pressed with the fingers, to obtain a compact mass. The [[Cheese|cheese]] is then put in [[Brine|brine]] to be sold at different times depending on the type: fresh 2-day, semi-mature at 2 months or matured for a minimum 4 months.  During maturation, the [[Cheese|cheese]] is washed with [[Boiling|boiling]] [[Whey|whey]] and well water. When the cheese is mature and starts to "[[Sweat|sweat]]" it is greased with [[Extra virgin olive oil|extra virgin olive oil]].

Pecorino di Laticauda Sannita has a typical cylindrical shape, with sizes ranging from 300g for the fresh version of the [[Cheese|cheese]] and up to about 5.5 kg for the matured [[Cheese|cheese]].  After maturing for 4 and 12 months, the product is hard, sometimes mealy, with fine cracks and scales.  The colour varies from pale yellow to bright yellow, according to [[Fat|fat]] content. It has a pleasant and intensely milky aroma and a slightly spicy flavour.

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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Ewes' milk cheeses]]
[[Category:Italian cheeses]]
[[Category:Campania cheeses]]

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