Pit-aged pecorino cheese
from Producer Azienda Agricola Beltrami
Aged in the pit, in the ice-house of Palazzo Rusticucci in Cartoceto, this typical rustic and irregular pecorino cheese is left to rest in the tuff from August to November.
The result is a semi-hard cheese with a strong taste, almost spicy and with an intense fragrance.
Following an ancient tradition, the Beltrami family is among just a few to produce this special caciotta. Its extraordinary processing, together with the particular organoleptic characteristics, has contributed to making it a unique product.
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