A special note goes to the Ammazzasuocere , a pecorino that is sweet at first taste but with a spicy soul finish just like your mother-in-law here is revealed from where the name was chosen.
 And precisely because the art of looking after the Fosse is the heritage of a few, great refiners, Fossa Pellegrini represents its excellence by maturing in its own pits dating back to 1200-1400, with the same method of that time and in the places where it is located. Ramberto prison.
 The procedure sees the pits prepared in early August with the burning of straw to sanitize the environment; the walls are then covered with straw supported by a scaffolding of reeds while, on the bottom, wooden boards are placed. The cheese must be sealed in white canvas bags marked with an identification number and, at this point, the pit is closed with wooden boards and sand to be reopened in November, traditionally on the day of Saint Catherine.