Pecorino obtained from the transformation of raw milk freshly milked, is processed according to ancient and traditional methods while maintaining its compactness, fragrance and sweetness.
The tuma obtained from the first transformation is infatuated with the traditional method, exclusively by hand. During this phase the three peppers are added, the shapes are peeled and placed in brine for about 6 hours so that they can then move on to the next phase of maturation.
The pink pepper gives the cheese a very refined taste, not very spicy but very intense, giving it a taste that is always very soft and delicate but at the same time pleasantly spicy.
Its characteristics are beneficial for the body, as it promotes intestinal balance, has an antiseptic, diuretic and is very effective against rheumatism.