Pecorino sotto Cenere is obtained from sheep's milk. The forms are seasoned according to an ancient method of preservation and maturation that was used by farmers before the use of refrigerators. After resting in the cell for 30 days, it is placed in barrels containing only ash obtained from pure wood combustion, mainly oak and chestnut. After 60 days, the shapes adapt to this particular bed that penetrates them extremely slowly, giving up the bitterness and the burnt, while it ages in the absolute absence of air.
Particularly suitable at the end of a meal, it develops its maximum taste after at least an hour from being cut.
