After two days, the cheeses are removed and salted in brine for a month, then allowed to mature for up to two years in very humid conditions. The Belgian Passendale has distinctive bulging rounded edges and a soft, damp consistency. Pecorino Pecorino is the name given to all Italian cheeses made from sheep's milk. Pecorino Romano is the name given to cheeses from the Rome area, Pecorino Sardo is from Sardinia, Pecorino Siciliano from Sicily. These cheeses are generally aged up to a year, and develop a brittle, hard texture and a yellowish rind.
Younger cheeses are softer and whiter.
Pepato is a variety spiced with peppercorns. This primarily farmhouse-made Swiss cheese is made from the mixture of two consecutive days' milkings. The milk is mixed, boiled to 90 degrees F, and curdled with rennet. The curd is heated to 104 degrees F, then pressed in molds for 12 hours. Piora is cured for 6 months.