Aging Pecorino Cheese in a cave
Aging Pecorino Cheese in a cave is an ancient ripening technique developed mainly in central Italy. There were no refrigerators and therefore to keep better cheese at good temperature during their maturing, they were placed in natural caves. It was later discovered that the particular microclimatic conditions of the cave were able to give the cheese its typical and unique characteristics.
In fact, in addition to the low temperature, the cheese was far from sources of light and heat and were aged in a very humid environment. This led to the formation of “noble molds” that, in addition to protecting the cheeses from external pathogens, affected the taste of the aged cheese, making its flavor really intense. The environmental conditions of the cave also allowed the cheese to take on its particular consistency. This ripening technique spread like wildfire, especially in Tuscany. But in the last century was left aside to advantage of less laborious and more profitable ripening methods. However, the tradition has not been lost and so Pecorino Cheese aged in cave has been revalued, becoming an excellence of Italian gastronomy.
Our Pecorino Riserva Cheese
We decided to continue the tradition of aging in cave. In an ancient cellar of Montepulciano, our Pecorino Riserva Cheese age at least a year, spend a period of aging. This passage in the “depths of the earth” gives cheeche the typical and particular characteristics. Cheese rest on wooden boards and are periodically turned and greased with olive oil. This allows to give character and consistency to the crust and above all, to make it waterproof, to protect the heart of the cheese. In short, a perfect container for the casket of flavors and aromas that is raw milk cheese.
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