It 's a cheese made from pasteurized sheep's milk only in Val d'Orcia.
As is traditional local farming, after maturing about 4 months the forms are
placed inside the earthenware jars called "Jars" and wrapped with "walnut
Here ferment for about 3 months to Pecorino get a seasoning with a
slight aftertaste spicy and tannic with a hint with the characteristic
smell of leaves walnut.
Pasteurized sheep's milk, salt, rennet, lactic
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