Pecorino di Vitulano is a sheep’s-milk cheese whose name points straight at the comune of Vitulano, in the Benevento hinterland of Campania. That local pin is why the cheese earns a closer look: it is not a generic pecorino floating free of place, but one Regione Campania ties to a single town.
The same regional picture also records a craft figure that is easy to miss and hard to forget: a yield of around 22 percent. In cheese-making terms that is the quiet arithmetic of milk becoming wheels—how much solid food the vat actually gives back after whey has gone.
Keep Vitulano, BN, as the map reference and that roughly 22 percent yield as the working cue. Together they give a precise way to keep reading other Campanian pecorini without blurring this one into a nameless mountain cheese.