
Pecorino cheese aged for 20 months at controlled temperature and humidity and for an additional 4 months, without oxygen, inside the ancient Malatesta pits of Fosse Brandinelli in Sogliano al Rubicone.
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Pecorino cheese aged for 20 months at controlled temperature and humidity and for an additional 4 months, without oxygen, inside the ancient Malatesta pits of Fosse Brandinelli in Sogliano al Rubicone.