Pecorino cheese aged under hay

Description

Roncione sheep's milk cheese ripened in hay, made from fresh, raw milk. The natural microbial flora retained by the raw milk gives the cheese a rich and intense flavour, reminiscent of typical pasture scents and odours. After an initial maturation in the dairy, the pecorino is transferred to the Roncione cave, where it completes its maturing process at a natural temperature and humidity, lying on wooden boards and straw. The peculiar microclimate of the environment is the final touch in a recipe that makes the pecorino unique and, thanks to the long ripening period, naturally lactose-free. The paste is hard and crumbly, pearl-white in colour, the rind is hard and thick and covered with straw to recall the maturing process in caves.