Pecorino of Pienza

This particular sheep's cheese, takes its name from the ancient city of art of Pienza and is the most precious from the other pecorino of the Crete Senesi and Valdorcia.

Pecorino di Pienza, particularly appreciated by Lorenzo Il Magnifico, is a cheese with paste cooked, produced with whole raw milk of Sardinian sheep (with some specimens of Apennine and Survivor breed), bred in the semi-wild state with fodder exclusively from the territory.

It is precisely the flora of the pastures of the clayey area of the Crete Senesi and Valdorcia (wormwood, juniper, etc) to give it its particular aroma. The shapes are round, with a diameter ranging between 14 and 22 cm and a weight from 800 grams to 2 kg.

The only one recognized as traditional is Pecorino di Pienza aged in oak barriques (which have previously contained wine) for at least 90 days. It has an intense and graceful taste, can have soft or hard paste and is made only of sheep's milk. It combines perfectly with spicy mustards and Tuscan bread.


Pecorino Toscano D.O.P

Il Pecorino Toscano DOP (Denominazione di Origine Protetta) è un formaggio prodotto con latte ovino intero in 2 varietà: fresco e stagionato.

Pecorino Toscano DOP (Protected Designation of Origin) is a cheese made from whole sheep's milk in 2 varieties: fresh and aged. The fresh type has a crust from yellow to straw-yellow color, the paste is white, slightly straw-yellow and has a soft texture to the touch. The product is fragrant, characteristic, defined "sweet".

The Pecorino Toscano Aged, instead, has a yellow to heavy yellow crust but can also appear black or reddish depending on the treatment (tomato, ash, oil, etc.). The paste is straw-yellow in color and has a fragrant, intense and never spicy flavor.

It goes well with the different and precious Tuscan wines.

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