Pecorino in Metello, a small mountain village at an altitude of 1,000 meters in Garfagnana, after an initial maturation of 60 days in the dairy's cold storage rooms, it is transferred to Metello where it rests for another 90 days in natural microclimatic conditions, which contribute to make this unique, unmistakable and lactose-free pecorino. After aging, it is covered on the rind with chestnut husks, evoking the scents and flavors of the chestnut groves of the Tuscan-Emilian Apennines.

The white paste, tending to straw yellow, flakes easily.

Try it with orange mustard and chestnut honey.