Pecorino aged for at least three months. The black crust reminds us the peasant's custom to protect the cheese greasing it with olive-oil's dregs and ashes to extend the conservation. The paste is white, friable, lightly rough. Very tasty, with a complete flavour.
Matured 3 months.
The weight of the product may vary.
Ingredients: Pasteurized sheep's milk, salt, rennet, lactic ferments.