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	It became the traditional centuries product dell&#39;alta- average Romagna hills, concentrated mainly in the valleys of the Province of Forli&#39;- Cesena and Rimini. Regular with rounded shapes, the cheese is traditionally produced by cheese factories that work exclusively milk produced by their livestock. Pecorino cheese comes from raw sheep&#39;s milk curd, and is found in forms of magnitudes of about 0.8 to 1 kg or more &amp; ugrave; and can memorize options It is consumed semi (20-30 gg.) or aged (over 60 days.). The type of curing it gives the outward appearance, as well as &amp; egrave; the taste: taste more &#39;soft and sweet in the semi, pungent and spicy when fully matured. The Style / Caciotta Romagna, &amp; egrave; the raw material for the production of cheese of pit.</div>
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	Pecorino Drunkard Seasoned in Wine &amp; egrave; a variation of the product previously described. The traditional seasoning in fresh marc of red grapes, residue of wine processing, gives the pecorino cheese a spicy taste, but accompanied by a winy smell sweet, with a particular softness in domestic pasta, also with curing products than one year. The production is concentrated between September and November.</div>
