Aging Tuscan Pecorino Cheese in a caveAging Pecorino Cheese in a cave is an ancient ripening technique developed mainly in central Italy. There were no refrigerators and therefore to keep better cheese at good temperature during their maturing, they were placed in natural caves. It was later discovered that the particular microclimatic conditions of the cave were able to give the cheese its typical and unique characteristics. In fact, in addition to the low temperature, the cheese was far