The Park habitat is ideal for the production of cheese based on sheep milk. In particular, Appenninica sheep is bred in the area: it is a strong sheep deriving from Sopravvissana line and producing excellent milk. The cheese-making method is the traditional method used to produce mountain pecorino cheese: kid or lamb rennet is added to fresh milk yield. Moreover, according to a very ancient and almost disappeared technique, milk is flavored with some herbs (Creeping Thyme) before the curdling. After breaking the curd into very thin grains, it is cooked and pressed by hand in the molds. Afterwards, the maturation period begins: at first, cheese is frequently washed with lukewarm whey. Then, it is moved to cool cellars where it can mature for two years. When it is well-mature, it has an extraordinary fragrance and aroma.