Roncione raw milk sheep's milk cheese Busti

The starting point for the production of Pecorino Roncione is fresh milk, carefully selected from the best stables. The milk is processed raw, a method that preserves the natural microbial flora. This element is essential to give the cheese its rich and intense flavor, capable of evoking the typical aromas and scents of pasture.

After processing, the cheese begins its first stage of maturation in the dairy cells. Here, the pecorino begins to develop its distinctive characteristics, thanks to careful management of environmental conditions.

Maturing in the Roncione Cave

One of the special features of Roncione Pecorino is itsfinal aging, which takes place in the historic 18th-century Roncione Cave. After initial maturation, the wheels of pecorino are transferred to this cave, where they complete the aging process. In the cave, the pecorino rests on wooden boards and straw, in an environment with completely natural temperature and humidity. The cave's peculiar microclimate contributes greatly to giving the cheese its unique organoleptic characteristics.

Features of Pecorino Roncione

Roncione Pecorino has a hard, crumbly, pearly-white paste. The thick, tough rind is covered with straw, a detail that recalls the long aging period in the cave. The flavor of this pecorino is rich and strong, with notes reminiscent of the meadow and freshly milked milk. The combination of these sensory characteristics makes Pecorino Roncione an unparalleled product, capable of offering an authentic and engaging taste experience.

A Naturally Lactose-Free Cheese
One of the most notable aspects of Pecorino Roncione is itsnatural lactose-free nature. This makes it an ideal choice not only for cheese lovers, but also for those who are lactose intolerant and don't want to give up the pleasure of a good pecorino.