€40.00 (Per Kg)
SKU: MLI017
After about 60 days from production, the best wheels are transferred to natural rock or tuff caves. Here they are sprinkled with linseed oil, placed on pine boards and turned at least once a week. The natural climate of the cave and the environmental conditions make the pecorino cheese ripen slowly, giving it an unmistakable, decisive taste with a strong personality. The rind is wrinkled and intense in color, while the whole paste is white, compact and tends to crumble. When the cheese is optimally cured, the pecorino cheese is preserved wrapped in a layer of straw or hay to maintain its conditions in a completely natural way.
