The secret of this pecorino cheese is kept by the “maestro profumiere”. Every year he has a walk in the woods to collect the aromatic herbs that will flavour this pecorino. Up to 50 varieties are chosen to be part of this special bouquet. Once made this selection, the difficult part is finished.
After three months in fact a wood scented delicate cheese is ready. If you have a “flute” at home have some “brut sparkling wine” with it. You will be delighted!
WHY GASTRONOMIA BELTRAMI
Beltrami produces cheese with milk of sheep reared in the local area .It is then left to season in ancient and deep wells ,dating back to 1400-1700. Temperature there floats from 17 to 20 C and dampness is at top levels (it can reach 100%). In such an environment bacteria modify the taste of cheese so much that in three months it acquires the characteristics typical of three years seasoned cheese.
Fat levels rapidly fall and when the pecorino is taken out of the ditches it results drier, more tasty and easy to digest.