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sheep's cheese from Avellino

Made on small family farms in seven comunes around Avellino, Carmasciano is a historic pecorino cheese named after the tiny località of Carmasciano. It's made only from milk of the rare, wide tailed Laticauda sheep, and eaten as a table cheese when young, but can be grated over dishes when aged.

Text © Dana Facaros and Michael Pauls

Images by: areada