The pecorino aged under straw in barrels was born from the extensive research that was carried out among the old shepherds of the Valdichiana, masters in the preservation of cheese with poor materials, giving the cheese a unique flavor and aroma.
The wheels are placed in oak barrels and kept at room temperature. They are laid in layers together with the material in which the small cracks between the boards of the barrels are matured, allowing the air to gently penetrate inside and create a perfect microclimate for the maturation of the cheese. When the forms reach the perfect maturation they are placed in crates presenting an irregular shape but the aroma and intensity of the taste make each cheese unique
The wheels are placed in oak barrels and kept at room temperature. They are laid in layers together with the material in which the small cracks between the boards of the barrels are matured, allowing the air to gently penetrate inside and create a perfect microclimate for the maturation of the cheese. When the forms reach the perfect maturation they are placed in crates presenting an irregular shape but the aroma and intensity of the taste make each cheese unique