Pecorino di Pienza is one of the best Italian cheeses and at the same time has a long history. The ancient Romans and before them the Etruscans, produced and consumed Pecorino. They were pastors before to be farmers and the cheese was a staple food.
In Val d’Orcia Pecorino Cheese was and is synonymous of good cheese. This tradition has been passed down to the present day with the delicious cheese we now call Pecorino di Pienza.
Pasteurized sheeps milk obtained from the sheep's farmed by the same dairy in Val d'Orcia
The rind is thin however hard and its color is brown. The paste is hard and its color is straw. Small eyes are scattered across the paste
The taste is long, buttery and perfumed with the characteristic aroma coming from the walnut leaves combined with the aroma of the sheeps milk. The aftertaste is long, buttery with hints of acid and nature
After 4 months of maturing the wheels are wrapped in walnut leafs and left for 3 more months into particular earthenware jars, called ziri
Very nice with fresh fruit or with honey, but delicate in taste