Pecorino Grotta delle Fate – Caseificio Seggiano

Description

The flavour of this pecorino is enhanced by a special refining process in a cave, dug into peperino stone, which preserves a microclimate very similar to that of old cellars. The cheese, its rind treated with vegetable oil, stays in the cave for 60 to 90 days; the compact paste is a bright white with no holes at all, and the rind takes on a distinctive brick colour that makes a genuine cave-aged cheese instantly recognisable.