Stuffed cave pecorino

After about 60 days from production, the best forms of Monnalisa Stagionato Grotta are transferred to natural rock or tuff caves.
Here they are brushed with olive oil, placed on pine boards, and turned at least once a week.
The natural cave climate and environmental conditions allow the Pecorino cheeses to mature slowly, giving them an unmistakable, strong, and highly individual taste.
The rind appears wrinkled and intensely colored, while inside, the paste is white, compact, and tends to crumble.
Once optimally aged, the Pecorino cheeses are stored wrapped in a layer of straw or hay to naturally maintain their conditions.

Ingredients: pasteurized sheep's milk, salt, rennet. Surface treated with preservatives E235, E202, olive oil, hay. Rind not edible. Origin of milk: Italy