Cinerino is a pecorino cheese coated with the ash from myrtle trees. This hard and little flaky textured cheese is made from sheep's milk by a Casa Madaio dairy farm in Cilento, Campania, Italy. The pecorino cheese is made during the St. Anthony festival, which is celebrated by lighting of bonfires made from local myrtle branches. The ash collected from bonfires is used to coat the young pecorina cheese that adds a flavour of herbs and myrtle. This traditional method of preserving the cheese allows it to develop the rind as well nutty, grassy notes. The cheese is matured in containers placed in underground trenches called Hallows and aged between 3-6 months.