Ingredients: pasteurized sheep's milk, animal curd, salt and milk ferments

Maturation: more than80 days

Flavour: strong, intense and very aromatic.

Conservation: in acool and dry place at temperatures between 7 and 15 °C. These temperatures help to keep unchanged the typical characteristics of a pecorino cheese. In this case fragrances and flavours, are more pronounced. If you store it in the refrigerator, remove it half an hour before eating. Keep wrapped in a cloth (preferably linen or cotton).

After an initial maturing of 60 days, the rind of the cheese is greased with the oil sludge (resting of the olive oil).

The cheeses forms, after having been left to dry for three weeks constantly greased by oil, are put to rest on walnut leaves just plucked and cleaned, which completely wrapped them inside of old barrels previously used for wine.

The walnut leaves together the olive oil,  gives them product a unique and intense flavour and an unmistakable aroma.

The walnut leaves was used in ancient times to preserve the cheese and to avoid the dehydration of the form; the lack of caves or other environments suitable for seasoning, bring in fact cheese makers on tricky, using what nature gave them. Moreover, the walnut leaves gave them pecorino cheese a strong and really special flavour.