This great pure sheep’s milk cheese takes about twelve months to fully mature. For five months it is aged in normal cellar conditions. It is then completely covered with a mixture of herbs and spices from the surrounding hills and mountains and buried an Apennine fossa (a hollow) for 90 days. After exhumation it is matured for a further two months in normal cellar conditions to allow the cheese – deformed and softened by the particular climate of the hollow – to reshape. Its flavour, like its smell, is strong, spicy and vegetal, not dissimilar to the aroma of the thicket.