Pecorino marcetto (also called cacio marcetto) is made with sheep’s milk and is one of the most particular typical products of Abruzzo. The breeds used are Gentile di Puglia, Sopravissana, Comisana, Paglíarola, Sarda or crosses of the same breeds from the territory of Castel del Monte, a small village near L’Aquila. Castel del Monte is one of the few places where it is possible to find this cheese. Its main characteristic lies in the stage of maturation.
The maturation in fact is influenced by fly larvae. The action of these larvae determine the creation of a very aromatic cheese paste, moist, spreadable and creamy.
The colour varies from creamy white to ochre yellow, depending on the colour of the pecorino from which it is made.
The smell is strong and penetrating and the taste is very spicy.
