Second
courses: cheeses.
Cheeses and products from sheep and goat's milk
Local sheep's cheese, mature or
fresh (mountainous area).
Roman sheep's cheese, lengthy
maturing, strong taste (L'Aquila mountain area).
"Ricotta" (cottage cheese)
and "cacio marcetto" (rotten), (mountainous
area). Goat's cheeses of a shorter maturing, are
usually eaten fresh and can be found where there
are the goat breeding farms on the east side of
the Majella (Fara S. Martino, Pennapiedimonte) and
in the upper Vasto.
Cow's cheese
"Caciecavalle", caciocavallo
(strong cheese from Southern Italy) (Pescocostanzo,
National Park, Roccaraso, Rivisondoli, etc.).
Cottage cheese and cacio (regionally
widespread).
Mozzarelle (Rivisondoli, Majella,
from Teramo and Lanciano, L'Aquila and surroundings).
Mozzarelle weathered (Lanciano,
L'Aquila and surroundings).
Giuncatina (junket) or "Quaijate",
fresh cheese, hardly curdled with or without salt.
