By antique tradition, Tuscan farmer families are used to preserving pecorino cheese inside of terracotta jars (locally called "ziri"), after having anointed them with the deposit of the olive oil. Then they separate them with walnut leaves which preserved them whole for a long time. This system allowed them to obtain a long-seasoned cheese which had a particular flavour because it could "breathe" through the terracotta and at the same time absorb the natural smell of the walnut leaves. This antique tradition, typical of Pienza and the Val d'Orcia territory has been renewed to create the "Riserva foglianoce", a cheese which brings back all of the fascination of an antique flavour.