During the period of April and May are ripened in caves the "Ovillis" (pecorino) better.
In the first fortnight of August are put in a white cotton cloth to be sunken.
Meanwhile, the tufa walls of the pit are covered with fresh straw and hay grasses collected in special mountain pastures.
Bags of white cloth are stacked carefully in the ditch for 100 days. The opening of the pit is sealed so that no air filters completely.
In these 100 days, the sheep undergoes a remarkable transformation.
At first, breathe the oxygen that is in the cave tuff then, in the absence of oxygen, undergoes a second fermentation.
And this is the most important step, what will characterize the pecorino.
After 100 days The pit is open and the eyes of greedy presents a unique scenery: the cave walls and canvas bags are coated with a layer of white mold.
These bags are brought out of the grave and open, releasing a very special, intoxicating fragrance.
To preserve and enjoy it at its best:
The strong taste of the pecorino and spicy is the result of a long maturation and is appreciated more when it is tasted by itself, cut into slivers, possibly covered with acacia honey.
Or, sliced and lightly fried on the grill, accompanied by honey, jams, jellies, fresh fruit and walnuts.
In ancient times, the forms of cheese were wrapped in a cloth soaked in vinegar and sprinkled with oil, ash or flour to keep all their fragrance. Or are left submerged in olive oil until the time of consumption.
Today you can store small portions in the refrigerator, wrapped in sheets of linen or cotton, remembering to remove from the refrigerator an hour before serving, while the entire form must be kept in a cool, after having thoroughly greased with extra virgin olive oil to prevent the crust to form molds.