Publication note
Published as a product profile: validated sources do not fully document ingredients and/or method details.
What it is
Pecorino from Laticauda sheep milk, sold fresh after two days, semi-aged after two months, or aged at least four months and up to twelve.
Origin place card
Mainly Avellino and Benevento; significant Caserta presence — Avellino / Benevento / Caserta. Use a territory-level page unless later fieldwork proves a narrower comune-only origin.
Verified history
Historical depth remains limited; the direct-read source supports identity/core product description but not deeper archival history.
Ingredients
Ingredients not fully documented in validated sources.
Method
Method/process not fully documented in validated sources.
Why travel for it
A sheep-breed page as much as a cheese page: the wide tail, the Fortore, clover and ageing.
Recreate-it pathway
Do not invent a home recipe. Build a future tested/kitchen note from producer interviews, safe temperatures, maturation limits and modern hygiene rules; for now publish source-backed process only.
Fieldwork questions
Document current Laticauda herds and how fresh/semi-aged/stagionato are sold.
Photo brief
Laticauda sheep and cut pecorino form together.