Specialty Cheeses

The Pecorino Dei Templari is produced from sheep’s milk. It is washed with whey every five days and left to dry in ventilated caves until the thirtieth day. Then anointed with seabed oil and balsamic vinegar and put inside vats, interspersed with layers of juniper. Each week, the Pecorino is removed from the racks to make it run better and dry, covered again with balsamic vinegar, and planted again with juniper berries. This manic operation is carried out up to the achievement of 70-80 days of ageing. At the end it is tanned, first with backdrop of olive oil, balsamic vinegar, and then left to dry in ventilated caves for about 10 days. In the end it will come out a unique Pecorino.