This Pecorino cheese is characterised by ageing in natural caves for one year. The production method is very similar to that of traditional Pecorino cheese. Ewe’s milk, coming from the first or second milking, is coagulated at 35°C (95°F) in 20 to 30 minutes after the addition of lamb or goat rennet. The curd is cut to chickpea-sized grains pieces, placed in moulds and hand pressed. After cooking, the curd is allowed to drain, passed again under hot whey and then salted dry or in brine. After salting, the cheese is aged in natural caves for 8 to 12 months.