Pecorino - Sheep Cheese - Organic - Aged in Grotta - Half

The origins of Pecorino date back to the pastoral activity of the Etruscans and Romans, who improved the art of cheese making. At the time, in fact, they needed to preserve milk-based foods, with a high nutritional value. They used natural caves, where the temperature is constantly low.

The ageing process of cheeses carried out in limestone caves is thus a technique developed in that period, especially in the areas of central Italy.

This ancient method is still used today, so it is still possible to find back the ancient flavour of tradition: the cave’s microclimate allows the microorganisms naturally present in the cheese to ripen Pecorino. Also, cave-aged cheeses are far from sources of light, so they mature in a very humid environment.

This is the reason why on the crust we can see a thin layer of noble mol

ds which, in addition to protecting the cheeses from external pathogens, affect the Pecorino, making its flavour intense and unique.

The special taste of an aged Pecorino is added to the great value and quality of a completely organic product. This cheese is made In Tuscany, where the product is left to mature for about 60-90 days. The wheels are turned periodically and the crust smeared with extra virgin olive oil. This technique allows to give consistency and character to the crust and above all to make it waterproof.