Pecorino di Rocca aged in sandstone holes

At least 90 days are taken for this special pecorino cheese to mature. It is then wrapped in cotton clothes and put into talamella's sandstone holes, where the cheese is placed exclusively once a year (traditionally in August), after a careful preparing and cleaning process. The sandstone holes are covered with chalk tablets, creating an anaerobic environment. The shape is taken out after 3 months and a specialist checks the perfection of the product. Consequently all of us, taste it: enjoying its aroma in a very special feast atmosphere dedicated to a special cheese, as like used to be done in the ancient, medieval times. The cheese weighting about 1kg has an irregular shape due to the ageing process in the holes and is sold in vacuum packaging. To get the best of it , the cheese should be consumed within 24 hours after opening the package. The rind is white and its appearance is hazelnut like coloured. It is not simple to describe the taste of the Rocca cheese aged in sandstone holes: it is a cheese dedicated to refined palates, a cheese to remember, which any chew should be slowly taken in order to get the most out of the flavour. Its taste and history are strong and powerful, with an aroma similar to mushrooms and cellars, but also with a hint of sweetness, a real poetry flavour.



Shapes of 1 kg each.


3 pieces box.


Store the shape in a cool and dry place. Once cut, store it in the refrigerator or in a cool and dry place wrapped with paper or with a linen cloth.


All year round


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Pecorino di Rocca aged in sandstone holes Pecorino di Rocca aged in sandstone holes