It is made with raw whole sheep's milk and lamb rennet. It is a hard half-cooked straw coloured cheese with fine and rare dispersion of air in the dough. It is typical of the piedmont territories and in particular of the Atri surroundings.

The most appreciated variety of this cheese is the  so-called “pecorino di Montone”, pecorino in olive oil.

To produce this variety, the cheese rounds mature for 30-40 days into jars filled with extra virgin olive oil. The product is mature after 6-8 months, it remains soft and has a delicate pleasant spicy flavour.