Extremely pure and very sweet, the Pecorino Aged under Walnut Leaves is obtained exclusively from sheep's milk, produced until June. It is aged in terracotta jars greased with olive oil and separating the shapes with walnut leaves. In these characteristic containers the cheese sleeps and works inside. Every 3 weeks it is turned over and covered with new foliage that continues to aromatize and enrich it with aromas.
With this system it is possible to obtain a long-aged and particularly tasty cheese. When tasted, it has a compact texture, with an intense flavor and a prevalent scent of walnut, but also with aromas of undergrowth.
