Produced by Romaniae Terrae, Pecorino di Talamello is an Italian cheese made with highly selected sheep's milk pasteurized at optimum temperature. The wheels are first constantly washed and brushed to remove mould and then left to dry for a period of at least 90 days. Later, they are transferred to the rock caves in Talamello, Italy where they are further matured for a period of at least 90 days.
The maturation in caves gives the cheese a pale amber rind beneath which lies a crumbly and grainy white cheese. The shape is uneven due of the crushing of the cheese at high temperature that exists inside the caves.
Other Italian cheeses: