Pecorino Toscano DOP | Italian Recipes | Italian recipes - Italian food culture - Academia Barilla

I bought some quite softe pecorino in Ventimiglia, with pepper in it. My French neighbor suggested that it needed to be dried, so I have it on the counter for a week and it has dried considerably and is better that way, I think. What is curious is the source of what appears to be oil that has settled on the plate beneath it - perhaps from having been bathed in olive oil in the process of being made? And not coming out of the cheese itself?