Two of Pietro Pagliai´s cheeses, the bottom one is 3 months and the top one is 9 months
We’re visiting Claudio Petrucci at Podere Paradiso, Melo Cutigliano, where they make Pecorino, sheep milk cheese, made from raw milk, in old fashioned manners. All products are hand manufactured by the small family owned business. Usually the old father minds the sheep, son does the milking and the wife makes the cheese. Cheeses are matured in cool stonewalled rooms ”la Casciaia” for peroids ranging from 1 month (minimum) to 12 months.