The methods used to curdle the milk, break the curd, press, drain, scald and salt the cheese vary, depending on the type of Pecorino being produced. The best Pecorino is made between May and June, using the milk from sheep grazing on spring pastures. Pecorino can be either mild or aged. The mild variety should be consumed shortly after it is made, while the second is aged in a cool, fresh cellar with low ventilation, so that it matures fully. In addition to the fresh and aged varieties, there are also more delicately flavoured types of Pecorino (with the addition of cow's milk), and some varieties are even flavoured with herbs or Norcia black truffle. Other varieties require specific ageing processes: "pecorino di fossa" is aged in special straw-lined caves, while pecorino di cenere is matured under a layer of ash.