Pecorino di Pienza - a cheese of historical origins. Presumably, it is one of the oldest types of cheese in the world. The ancient Romans and, before them, the Etruscans, produced and consumed pecorino. According to the historical books of Italian gastronomy, Lorenzo de 'Medici loved pecorino so much that he went from Florence to Pienza just to get his hands on this tasty cheese.
Pecorino di Pienza has a delicate and elastic structure. It is not spicy but full of character. It is distinguished by a strong and round taste.
The typical orange color of this Pecorino is obtained from the external treatment that is used. It is rubbed with a mixture of tomatoes and olive oil. This coating naturally protects the cheese.
Pecorino di Pienza is excellent for snacks on the cutting board or for a meal, accompanied by a famous wine of this area, the Nobile di Montepulciano.
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Pecorino di Pienza curiosity
The unique flavor of Pecorino di Pienza is due to an unrepeatable combination elsewhere: the clayey soils of the pastures , whose fragrant herbs give the milk a peculiar flavor of chestnut, bay leaf and herbaceous; the sheep , which are only 3000 in Pienza, and the l atthe with which a very different cheese from other types of pecorino is produced.
This delicacy was even sought after by Lorenzo the Magnificent, who went to Pienza to taste the pecorino di Pienza, which is why it is a specialty that has a long tradition, just like Tuscan wines. The other peculiarity of this hard cheese is that it is obtained from sheep's milk of the Sardinian breed, since in the past the peasants of Sardinia, experts in the production of pecorino, moved to Tuscany with the sheep, passing on their craftsmanship making this territory a point of reference for dairy production.
The types of pecorino di Pienza
There are two main types: Pecorino di Pienza semi-seasoned red, tinted with tomato juice as a protective coating, and the aged pecorino di Pienza, which has a black colored rind.
Pienza it is considered the capital of Pecorino: a small town in the Sienese countryside with a vast agri-food culture. Here, for example, the Pecorino di Pienza aged in barriques, put to rest for 90 days.
To produce it, veal rennet is used instead of kid, which is why it is not spicy like other types of pecorino.
The wheels are aged for at least 90 days in oak barriques, which give the cheese hints of marc. If the seasoning is 30 days, the pecorino is defined fresh, it is soft and is ideal as a cheese to melt or cooked on the grill
Semi-seasoned pecorino di Pienza (from 2 to 5 months) has a round flavor and its rind is treated with olive oil, while the more seasoned one can be enjoyed in combination with balsamic vinegar, honey or jams, or can grate. There are also more valuable varieties such as the black pecorino di Pienza, with a dry and delicate flavor, the one aged in terracotta jars and wrapped in walnut leaves, the one aged in a cave dug into the tuff.
This maturation process, which lasts 4 months, gives the pecorino an unmistakable aroma, distinct from the other types.
I wanted to let you know that the pecorino di pienza is placed in special food polystyrene boxes and then in our personalized cardboard box for shipping, so as to guarantee its proper conservation during delivery. This classic pecorino di Pienza is sold whole, weighing about 1.3 kg, and vacuum-packed at the time of ordering for shipment, in order to remain perfectly integrated for delivery, which generally takes place within 24/48 hours of order confirmation.
Incredibly, pecorino di Pienza has not yet obtained a DOP certification, but this has no effect on the delicacy of a cheese that has no equal, not even in Tuscany.