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From an ancient Umbrian-Etruscan tradition and from an ancient recipe of rennet made with aromatic herbs handed down from the mists of time until our days, from the milk of sheep grazed in the high hills where ancient civilizations lived. The pecorino cheese is then placed in a cool environment when it has been seasoning and, when the first white molds appear, is placed in linen bags and placed in linen bags and placed in cool, hermetically sealed rooms, underground, in order to develop a fermentation process capable of enhancing the aromas and flavors that are clearly evident when tasting this ancient cheese. Taste it and you will be enchanted by the delicacy of this extraordinary product that truly tastes of the past. This cheese comes from an ancient tradition, from when in times of war, the most precious goods were hidden in caves or pits dug into the ground. When the danger ceased, the cheese was pulled out and being much more fragrant and better preserved than the one left outside, it was decided to repeat the same preservation. Thus was born this unmistakable pecorino. Our pecorino is placed in cotton bags to make it deform or in boxes to maintain the initial shape and consequently sunken, in the pits adjacent to our laboratory. One of our peculiarities is to bury the cheese several times during the year, because "it is not the pit that makes the cheese, but it is the cheese that creates its environment" making the pit ferment long before the much vaunted 100 days.      

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