The production method of this cheese is very similar to that of Pecorino Romano PDO; the difference lies in the lower percentage of salt used and the ageing process taking place in natural caves. Ewe’s milk, coming from the first and/or second milking, is heated at 34-36°C (93-97°F) and quickly coagulated by lowering the pH to 5 and with the addition of calf rennet paste. After 20-30 minutes, the curd is cut to rice-sized grains pieces and steam cooked up to 43°C (109°F); once this temperature is reached, the curd is stirred and squeezed to favour draining. The curd is then left to settle for 5-10 minutes and placed in 20 kg (44,05 lb) smooth moulds and tightened with ropes to ensure a complete draining. Once the first side is ready, the wheel is turned upside down and pressed again. The cheese is then transferred in a drying room for 1-3 hours at 35°C (95°F) and 90-100% humidity. After dry salting, the cheese undergoes the first ageing in a fridge at 8-12°C (46-54°F) and 85% humidity; once the rind has formed, the cheese continues its ageing in natural caves for 10-18 months.