Siniscola has a great agro-pastoral tradition, and cheese has always been the basis of the area’s food and economy, by virtue of healthy and numerous flocks, pristine and often spontaneous pastures, and personnel dedicated to this activity for centuries. The most popular cheese has always been pecorino, made from freshly milked milk brought to a temperature of 42° and inoculated with lamb rennet. The cheese is a semi-cooked cheese, which once salted rests to mature for up to more than a year, with a firm texture and numerous herbaceous scents of our Mediterranean scrub: lentisk, lavender, thistle, heather and many others.

Not only sheep’s milk cheese is, of course, part of the Siniscola tradition, but also an excellent goat’s milk from the high pastures of Montalbo and the surrounding hills. Cattle have also increased in numbers in recent years, and perette and tome are produced, the result of modern, up-to-date processing techniques.