Pecorino Toscano Stagionato in Grotta - Affinato sotto Fieno
PHILOSOPHY: Small Producer
FORMAT: 450 GR / 1400 GR
This very sweet Pecorino has a rounded shape. It is produced with milk coming exclusively from sheep. Left to rest for at least 30/40 days in maturing cells, it is then taken into tufa caves, where there are various microclimates depending on the depth of the cave itself, their location, their opening and the winds they receive. Here, depending on the size of the cheese, it is aged from 50 to 90 days on chestnut boards. Unlike "normal" cave maturing, these cheeses are placed one on top of the other on a bed of hay, so that the humidity and aroma of the hay itself are absorbed by the cheese, giving it that special taste that characterizes it. The hay used is the one called "maggengo", harvested in May, which because of its characteristics is very suitable for this kind of seasoning. Every week the hay is renewed and the cheeses are moved, the high ones downwards and vice versa.
Product shipped vacuum-packed.