Farming families in Tuscany, by ancient tradition, they used to keep the cheese pecorino putting them in jars of clay (known locally as "zhing"), after having anointed with olive oil and founded by separating them with leaves nut which had the property of preserving intact for long. With this system you could get a long season and very tasty cheese because it could "breathe" through the clay and at the same time absorbing the natural scent of the leaves of walnut. This tradition is typical of the territory of Pienza and Val d'Orcia, was taken to create the "Reserve foglianoce", a cheese that returns all the charm of an antique feel.