The aged cheeses carry a long history. The taste is more concentrated, character, decisive and strong. The long and complex maturation gives to each personality and olfactory notes, depending on the process used. The processing means that during the maturing lose water so as to obtain at the end of hard cheese or semi-hard. Part of the production, after a first period in jail, continues the maturing pit tufa stone in the traditional Romagna. Here forms undergo a unique transformation bacteriological source of the taste of sulfur, truffle and musk inimitable.
The milk from the milkings is curdled at approximately 35°C with the addition of curd.
Cru Pecorino is one of the most recent cheeses created in the San Patrignano dairy.
Wrapping cheese in hay is an old method to mature cheese in order to preserve it.
Wrapping cheeses in chestnut leaves is an old maturation method.
This cheese is matured in the marc of our Sangiovese Superiore Riserva “AVI” wine.
This Cheese is produced exclusively with the milk from our diary.
Cheese matured in pits is undoubtedly one of the most typical pecorino cheeses from Romagna.