"Pecorino di Farindola" is a traditional ewes' milk cheese produced in the Abruzzo
region (Italy) and ripened for a minimum of 90 days. The main objective of this
research was to characterize the microbiological and chemical composition of this
cheese, manufactured in ten dairy farms during the winter cheese-making season
December through March). By using classical enumeration system on specific media
variability was observed in the viable numbers of aerobic mesophilic bacteria,
enterobacteria,coag...