A cheese of long Romagna peasant tradition when it was customary to ripen cheese made from the best milk in April and May with the first cuts of hay and daisies.
Pecorino ripens slowly and absorbs a slight herbal aroma while maintaining a very thin rind.

Organoleptic characteristics

Smooth, soft and elastic cheese.
Light ivory color with delicate, herbaceous aromas.
Ideal cheese to accompany with a glass of bubbles.