After being cured for 4 months, the cheeses are placed in terracotta pots and wrapped with walnut leaves. They ferment here for 3 months.
The cheese comes vacuum-sealed.
The producer is a generations old but still family run business from Pienza Area, province of Siena. A piece of Tuscany very famous for their Pecorino di Pienza and their wines such as Brunello di Montalcino or Montepulciano.
Ingredients: Pasteurised sheep milk, rennet, salt, lactic enzymes