The term “morchia” refers to the thick oily deposit at the bottom of terracotta pots where the oil, after the olive pressing, is stored until the following year. Nowadays, as the tradition requires, we use “morchia” or olive oil plus vegetable charcoal, instead of ash, to oil the cheese wheels.This way, a thick protecting layer enabling a long aging process is created. This kind of Pecorino has an intense and savoury perfume and taste.
