The pecorino cheese made at Maiorano is at the top of its class. It's available on the market at various ages, from thirty days to 'gran riserva' (more than a year), with a flavor that goes from mild to decisive, with a slightly spicy aftertaste. We highly recommend their raw milk variety, which is aged in a cave and gives off a grassy aroma. The producer also offers an excellent ricotta, both fresh and smoked (orange wood or olive). Rounding out the selection is a cow ricotta and the local crotonese provola.
