Cheese matured in pits is undoubtedly one of the most typical pecorino cheeses from Romagna. After 90 days in the store, the cheese is kept in pits created in tuff stone, where the bacteriological transformation takes place because of the high temperatures and the absence of air and light, which
is why the shape of the pecorino also undergoes a physical change. It is deep straw yellow in colour and the rind takes on a lighter shade caused by the pit fermentation. The typical natural aromas of fermentation and straw come through in the nose and mouth, together with the pleasing and intense hints of milk. Serve this pecorino at approximately 16-18°C. A full-bodied and well-balanced red wine that has a wide range of aromas and is very persistent is recommended. This cheese is made in May and June and is put in the pits in August. It is taken out of the pits in November and sold in December and January.