That kind of cheese is cylindre-shaped and made in forms by 1 to 2 kg.
The dough with a pale yellow colour is soft and sweet if the cheese is fresh, spicy and crumbly if it is aged.
It is produced in the province of Siena. The tradition of Pecorino from Siena hills is linked to the particular technique of transformation that is still unchanged in time and provides the use of specific tools (such as the axes of pine wood for aging) that influence the typicality of that cheese.
The milk collected on dinner and morning milking is gathered and submitted to a thermic treatment at 68° C for about 20 minutes, so it is warmed at 35-68°C and the rennet is added eventually (freeze-dryed and based on natural extracts) and ferments. Thus you proceed by hand to the forming and salting of cheeses and then the preservation in freeze cell until they reach the right level of maturation, eventually they are aged on pine wood axes. It is produced since march to august.
The materials, tools and places used to produce it are the freezer to the preservation of milk formerly and eventually of cheese, the container for foods, a windy freezer cell for sudden diminishment of temperatures and pine wood tables for aging.