To je nusproizvod Pecorino Del Matese, čvrsta i kompaktna pasta bijele boje i jakog okusa; cilindrični oblik, konveksna lica i ravna bosa, prečnik lica 3-4 cm visine Bosonoga 10-15 cm, težine oko 150-200 g, ponekad aromatiziran samo na površini zdrobljenim čilijem ili "Pimpinella" (thyme serpillo).
Dobija se iz naknadne prerade ovčjeg mlijeka, ostataka iz prerade pecorino, neposredno nakon ekstrakcije skute.Jednom kada se skuta ekstrahuje, surutka se zagreva na temperaturu od 85-88° nakon 24 sata, ekstrahira se iz oblika i solja trljanjem srednje soli i stavlja na sušenje na trellise ili bukove drvene daske; onda se čuva u hermetičkim teglama sa dodatkom malo ulja i sušenim timijanom ostavlja serpillo.
Ovaj proizvod je rezultat rada stanovništva matejskih planina koje su tradicionalno i istorijski oduvijek bile populacije pastira, o čemu svjedoči veliki broj farmi ovaca i broj ovaca prisutnih do 80-ih(oko 50000 glava) čije je mlijeko sve transformirano u pecorino i prodato ili barterovano na tržištima Kampanije, a ne. (Svjedočenja starih pastira).
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