Aging Pecorino Cheese in Caves is an ancient ripening method developed predominantly in central Italy as refrigeration had not been invented. These natural caves provided a unique microclimate that gave the cheese its distinctive properties.

The low temperature, lack of light and heat, and high humidity of the cave provided perfect conditions for the formation of "noble molds" that protected the cheese, enriched its flavor, and gave it its iconic consistency. This maturation process rapidly gained popularity in Tuscany, but was eventually abandoned in favor of faster and more profitable methods. Fortunately, the tradition has been revived and Aging Tuscan Pecorino Cheese in a cave has been elevated to an Italian gastronomic specialty.

OUR PECORINO RISERVA CHEESE
We continue to age our Tuscan Pecorino Riserva Cheese in the traditional way, a dark and mysterious cave in Montepulciano. Our cheese spends at least a year here, aging and developing it's unique character and flavor. We let it rest on wooden boards, turning and greasing them with olive oil. This allows the cheese to develop a crust that's flavorful and water-proof, safeguarding its inner casket of aromas and creamy milk flavors. In short, a perfect process to protect the exquisite taste and texture of our cheese.