Pecorino aged in grotto is very sweet and is produced with milk coming exclusively from sheep.
After processing, it is left to rest for at least 20 days in seasoning cells, and then matured in Tufaceous Caves where there are varied microclimates depending on the depth of the cave, its location, opening and winds it receives. In the cave, the cheese, undergoes seasoning on chestnut boards which varies from 50 to 90 days depending on the size of the wheels. The wheels are turned and moved every week, the lower ones upwards and vice versa, thus favoring the peeling of beneficial molds and the oiling with olive oil. This process gives each cheese a unique, full and savory taste.
