The Pecorino di Filiano DOP is a hard cheese made with whole raw sheep's milk. It has a cylindrical shape with flat faces and a diameter of 15 to 30 cm. The minimum maturation expected before consumption is 180 days. The color of the crust, characterized by the marks of the typical baskets in which the cheese is stored varies from golden yellow to dark brown, depending on the aging period, while the paste, grainy and crumbly, varies in color from white to straw. This cheese has a compact texture and small holes distributed irregularly.
The flavor is still sweet and delicate when it reaches the minimum phase of maturation, and becomes slightly pungent with further aging.
From the 20th day of maturation the pecorino crust can be rubbed with extra virgin olive oil, rigorously produced in Basilicata, and wine vinegar.