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In the caves of Montefiascone a very particular cheese is seasoned, a pecorino produced from the milk of locally raised sheep, to which are added some aromatic herbs. The seasoning varies depending on the type of consistency desired for the cheese and, of course, influences its flavour.

Local history tells that it all began with an innkeeper named Saverio who lived in a cave. Saverio had noticed how his cheese had taken on the scent of nearby aromatic herbs and how it was greatly appreciated by customers.

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