Born from a centuries-old tradition that has its roots in the civilizations of the ancient Mediterranean, this cheese is distinguished by a unique maturing technique: it is refined inside a casing of rough clay, a method already mentioned by Pliny the Elder in his Naturalis Historia. In that famous treatise, it is described how clay was used to preserve and refine cheeses, offering an ideal habitat for their conservation.
This archaic practice, based on the total exclusion of air, allows the cheese to evolve in a unique microenvironment, where humidity and temperature remain constant. In this context, valuable molds form, responsible for the harmonious texture and intense and complex aromatic bouquet of Pecoccio. A process that, in normal conditions, would require many months is thus accelerated, without compromising quality.
Tasting Pecoccio is like taking a dive into the past, rediscovering genuine flavors and artisanal knowledge handed down over the centuries. The moment the clay crust breaks is a real spectacle, making this cheese ideal for toasting important events or sharing festive moments with loved ones.
