We look forward to the Valley of the Eagles to make you observe the processing of sheep's milk into cheese and fresh ricotta. 

The procedure will be performed by one of the last shepherds remained in the village of Castelluccio before the court of the farm or in an ancient cave (to revive the ancient art of full dairyman) within the borough. 

The shepherds Percorino Castelluccio is a typical cheese unmistakable flavor, made with whole milk of sheep. 

It is cylindrical with a height of 8-14 cm and 15-24 cm in diameter; abbucciata the crust more or less depending on the length of the ripening yellow; pasta-colored white and yellow, the taste is spicy tends to weaken with the seasoning. 

The latter can last from 120 to 180 days. 

E 'produced in the period from January to August using whole milk, to which is added lamb rennet, after which you go to salting done by hand with the direct addition of salt. 

Fresh ricotta cheese is produced from the whey of sheep's milk. 

The product has a white color, smooth texture, flaky, creamy, delicate aroma, characteristic of sheep's milk, sweet taste. 

The preparation starts with the filtering of the residual whey of sheep's milk transfer in the boiler where it is kept in agitation and heated. 

Reached the proper temperature (60-80 degrees) will suspend the agitation to facilitate the surfacing of the ricotta. 

It is left to complete the surfacing of the product for 20-30 minutes, and transfer it into the appropriate molds. 

At this point the fresh ricotta is a good one. 

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