After obtaining curd from processing pasteurized sheep’s milk and adding calf rennet and cheese cultures, the curd is collected into moulds. After that, it is subjected to a dry-salting procedure in specially arranged environment, which allows the secondary syneresis, thus reaching the first maturation.

During the entire maturing process, pecorino is constantly washed with water and brushed to remove mould from the surface. It is then left to dry and mature for a period of at least 90 days. Subsequently, it will mature inside the tuff caves in Sogliano al Rubicone, Italy, for a period of at least 3 months.

A white cheese with soft and crumbly texture, strong flavour but not piquant.

The shape of pecorino cheese undergoes a natural transformation due to crushing and overheating inside the tuff cave for about 90 days.