Pecorino di Laticauda is a sheep’s-milk cheese whose milk has been known for a very long time, according to Regione Campania. That pedigree is why the wheel still draws attention: it is not a generic pecorino, but one tied to a named flock and to a way of working the curd until it becomes dense and seasoned. The principal breeding ground was originally the Neapolitan area, a human-scale geography that already hints at how the cheese later travelled inland.
In later periods the flocks shifted from the Arianese toward Capua and, from there, into the Beneventano. Making follows that same patient logic. Lamb rennet from the Laticauda is introduced; after the curd is broken, small lumps form and are taken out by hand. Those pieces go into fascere, then are pressed until a compact mass is obtained and seasoned in that form. The work is tactile: breaking, lifting, filling the moulds, waiting for density rather than haste.
During aging the form is washed with boiling whey water. When the cheese is mature it begins to sweat, giving off a few drops of liquid, and it is anointed with extra-virgin olive oil. That sequence—hot whey, a quiet weep of moisture, a film of oil—is the practical cue to remember: this pecorino is finished by washing, watching for that sweat, and oiling, not by treating every wheel as interchangeable. From there, the natural next step is to compare how other Campanian pecorini handle curd, moulds and rind, always within the same regional record rather than as a tourist circuit.