Stuffed cave pecorino

After approximately 60 days from production, the best forms of Monnalisa Stagionato Grotta are transferred to natural rock or tuff caves.
Here they are sprinkled with olive oil, placed on pine boards and turned at least once a week.
The natural climate of the Cave and the environmental conditions allow the pecorino cheeses to mature slowly, giving them an unmistakable, decisive taste with a strong personality.
The rind is wrinkled and intensely colored while the whole paste is white, compact and tends to crumble.
At optimal maturation, pecorino cheeses are stored wrapped in a layer of straw or hay, to maintain their conditions in a completely natural way.