One of the ancient methods of preservation of Pecorino consists in manually brushing each cacio wheel, with olive oil and tomato sauce. This process is intended for medium aged Pecorino. It allows regulating the rind development and characterizing the consistency and the freshness of its aroma. This is the mildest of this incredible family of sheep’s milk cheeses. Pecorino Rosso is rubbed with tomato paste before its short 45-day aging run begins. This gives the cheese its notable pink rind.
