Pecorino seasoned in the cave

 18,40 78,60

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Cave maturing is an ancient ripening practice of cheese before the introduction of modern refrigeration techniques. Inspired by the numerous natural cavities present in the mountain, the caves protected the cheese from heat and at the same time, with their microclimate, molded its taste and texture. The particular conditions of temperature and humidity therefore give the cheese a unique flavor, a gift from the past.

  • Ageing: From 4 to 5 months.
  • Ingredients: Pasteurized sheep's milk, salt, rennet, treated on the surface with olive oil, hay, E235, E203.