Produced with sheep’s milk grazing on our fallow land and cultivated according to the rules of organic agriculture.
Pecorino aged in natural volcanic lapillus caves for about 120 days. The humidity, the temperature, the particular microclimate of the cave, which cannot be artificially recreated, gives the cheese a special consistency and a unique and unparalleled taste.
The cheese is pressed exclusively by hand with fuscelle of the past and of very similar but not totally equal capacities, therefore each shape always has different weights that can oscillate from 100/200 gr.

The product is sold by the piece because, being entirely handmade, it never has the same weights and the same measurements.

Whole Form: 2.20-2.40 Kg. Half Form: 1.07-1.23 Kg. Quarter of Form: 520-640g. Sixth of Form: 380-420g.