Pecorino di Filiano DOP - From the mountainous volcanic slopes of Basilicata. Made in moulds lined with rushes, and matured in natural tuff caves. After 20 days, the rinds are rubbed with extra virgin olive oil and wine vinegar, and the cheeses are then matured for a minimum of 160 days. Full- flavoured and robust, with a crystalline texture and a sweet, tropical-fruit finish.
| Pecorino | ||
| Country of Origin | Italy | |
| Animal | Ewe | |
| Raw or Pasteurised | Pasteurised | |
| Suitable for vegetarians | No |