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.
The shape of pecorino cheese undergoes a natural transformation due to crushing and overheating inside the tuff cave for about 90 days.
|Shelf life||180 days from date of packaging|
|Storage||refrigerated below 8°C|