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	<title>Pecorino dei Monti Sibillini cheese - Revision history</title>
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	<updated>2026-04-29T07:28:05Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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		<id>https://www.cookipedia.co.uk/wiki/index.php?title=Pecorino_dei_Monti_Sibillini_cheese&amp;diff=114746&amp;oldid=prev</id>
		<title>JuliaBalbilla at 16:04, 14 January 2012</title>
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		<updated>2012-01-14T16:04:36Z</updated>

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[[Image:Pecorino dei Monti Sibillini cheese.jpg|thumb|300px|right|Pecorino dei Monti Sibillini cheese]]&lt;br /&gt;
[[Pecorino]] dei Monti Sibillini is made from [[Ewes&amp;#039; milk|ewes&amp;#039; milk]] produced by mixed breeds in the Comunità Montana dei Monti Sibillini (Province of Ascoli Piceno) and Amandola, Comunanza, Sarnano, Visso and Ussita (Province of Macerata) in the Marche region of [[Italy]].  Characteristically the [[Cheese|cheese]] is made exclusively by women, especially the preparation of the [[Rennet|rennet]], made from special [[Herbs|herbs]] ([[Thyme|thyme]], [[Marjoram|marjoram]], [[Basil|basil]], etc).&lt;br /&gt;
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It has a cylindrical shape, height 4-9cm, diameter 14-20cm and weighs 800g-2.5kg.   The rind is soft straw-coloured when fresh, and hard, oiled yellow when mature.  The interior is white and compact if fresh becoming more straw-yellow as it matures. Maturation can take as long as 2 years.&lt;br /&gt;
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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]&lt;br /&gt;
[[Category:Ewes&amp;#039; milk cheeses]]&lt;br /&gt;
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		<author><name>JuliaBalbilla</name></author>
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