gran-cacio-low-resThe sheep’s milk for this pecorino is personally selected from only 4-5 producers in the countryside of Rome near the cheese plant. The cheese is hand salted with fine Sicilian salt and then placed on wooden shelves in a naturally controlled cave. At this point, it is rubbed with olive oil for the next few months, which helps the cheese retain excellent moisture and develop a full savory flavor. Often, mold starts forming on the rind, sometimes of an orange variety. One of the newest creations from our famed Fulvi® producer. 2/6#