Sheep's milk pecorino aged in a cave dug into tuff rock, with a clean flavour and a fragrant finish. For cutting.
It matures for about 120 days in an underground tuff cave, where the temperature stays steady between 10 and 12 °C, on fir boards. It is shaped in straight-sided moulds.
The interior is white, firm and crumbly. The flavour is clean with an intense finish. Serve it in chunks with Tuscan bread or grate it over pici.
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