With this type of transformation, a crumbly white pecorino is made with a dry, delicate flavour. Two sizes are produced: one is soup-plate shaped and weighs about 1,400 kg, the other has a slightly convex form and weighs about 2 kg.
Before it is marketed, the rind is enclosed in a black plasticoat.
It is aged between 60/70 days.
This product is also available vacuum-packed in.
Pecorino Cacio Nero di Pienza
This cheese is produced with sheep’s milk at a temperature of about 30/32°C .