Restricted Area
The Production
Aging
Our pecorinos rest under ideal maturation conditions, so that they reach the consumers’ tables with the ideal requirements to make their qualities fully appreciated.
AgingProcess of storing a natural product for a suitably long time, under conditions conducive to heightening and enhancing some of its specific quality traits. is a very delicate process, as pecorino cheese is a living organism, in constant evolution, which requires ongoing control of its state of conservation.
Pinzani’s pecorinos mature in refrigerated caves kept at a controlled constant temperatureThe temperature is kept at around 6-8 °C with a relative humidity of about 85%., resting on wooden planks that foster the preservation and development of bacterial flora.
The rounds are turned at least once per week, to favour a uniform maturation on both faces and to prevent the proliferation of harmful microorganisms on the shelves.
The agingProcess of storing a natural product for a suitably long time, under conditions conducive to heightening and enhancing some of its specific quality traits. time varies from a minimum of 60 days (fresh) to over a year (hard), depending on the type of pecorino.
