Pecorino dei Templari - 250/300gr

Pecorino dei Templari' is the result of an ancient Romagna farming tradition: it is made from sheep's milk, then washed with whey every five days and left to dry in ventilated caves until the thirtieth day; it is then anointed with a base of oil and balsamic vinegar and placed in vats, interspersed with layers of juniper berries. Every week the Pecorino is removed from the vats to be turned over to dry better, sprinkled again with balsamic vinegar and placed again with juniper berries. Its long processing ends with 70-80 days of maturing.