The “Limes Bizantinum” once ran through the ridge of the Reggio Emilia Apennine mountains  creating a boundary which separated the Longobard caws farming culture to the Byzantine one, defining an ancient area of herd’s pasturing .

Time after time the “King of Cheese” ( Parmigiano Reggiano) huge production and other causes have discouraged the pasturing of herds and the production of Pecorino cheese has become quite rare, but it is still produced in almost every mountain Municipality of Reggio Emilia’s Province.

The Pecorino cheese of the mountain of Reggio is made exclusively with sheep’s milk, salt, natural enzymes and rennet and it is still made today as centuries ago; it is perfect combined with honey (such as the Casina Tassobbio Valley one) and accompanied by local full-bodied red wine.