Description
ONE OF THE ANCIENT METHODS OF PRESERVATION OF PECORINO CONSISTS IN MANUALLY BRUSHING EACH CACIO WHEEL, WITH OLIVE OIL AND TOMATO SAUCE. THIS PROCESS IS INTENTED FOR MEDIUM AGED PECORINO, AND IT ALLOWS REGULATING THE RIND DEVELOPMENT AND CHARACTERIZING THE CONSISTENCY AND THE FRESHNESS OF ITS AROMA. THE MILDEST OF THIS INCREDIBLE FAMILY OF SHEEP’S MILK CHEESES, THE ROSSO IS RUBBED WITH TOMATO PASTE BEFORE ITS SHORT 45-DAY AGING RUN BEGINS. THIS GIVES THE CHEESE ITS NOTABLE PINK RIND
