It is a cylindrical cheese round with a weight going from 10 to 18 kilos. It is one of the biggest pecorino cheese produced in Italy and probably dates back to the 17th century. It is a top-quality cheese ideal for long maturation periods. It is produced in small quantities from February to the second decade of June, processing sheep's raw milk and adding about the 30% of goat's milk, as well as kid or lamb rennet. The complex processing method and the long maturation periods increase the production costs. For this reason, (Maiorchino) pecorino risks to disappear.