Pecorino Di Moliterno is an uncooked, pressed cheese made with two thirds ewe's milk and one third goat's milk from the mountain community of Val D'Agri in Basilicata. It is matured for eight months during which time it is periodically turned over and rubbed with oil and vinegar. The flavour is quite sharp, solid, balanced, pleasantly strong taste. This tends to become more marked with time.