Pecorino valley of the Saints

Description

Pecorino cheese made with pasteurized sheep’s milk (from the owner of the company), rennet and salt. It is aged for an average of 4 to 6 months. It is certainly a cheese for connoisseurs. It takes the name “valley of the Saints” because the milk comes from the sheep that graze right in the “valley of the Saints” (Terre di San Benedetto) in the province of Frosinone.