Raw Milk Pecorino Roncione
Seasoned in Ancient 18th Cave
It is produced with unpasteurized milk and thus benefits from the full scope of the flavors of the natural microbial flora. The cheese matured at least 60 days and takes place in refrigerated cells. The second stage involves carefully transferring the cheese to the 17th century Roncione, Here, the cheese is wrapped in straw and placed on lengths of wood and poles where it rests in the cool underground ambience for at least another 90 days. This allows the whole form of the cheese to breathe and to develop its full, rich and fragrant flavor.