whole 1,8 kg approx

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Pecorino di Pienza or "Crete Senesi", also called Pecorino Val d'Orcia Formerly known as the Crete Senesi Pecorino, recently assumed the name of Pecorino di Pienza cheese but is also called the Val d'Orcia.
It 'a distinctive and delicious cheese that has a unique tradition and workmanship.
Pienza, in the charming Val d'Orcia, known in ancient times Contignano is a town that has preserved its medieval flavor.
History of the Crete Senesi has Pecorino roots very far. This type of "cheese" dates back to the Neolithic period. Pliny the Elder says that the Etruscans were major forms of good Pecorino, and it seems that even many centuries after Lorenzo the Magnificent appreciate the aromas and flavors.
Cheese of the Crete Senesi is also mentioned in many documents of the '600 and '700. Description:
Made from sheep's milk free to graze in areas rich in herbs such as mint or sprouts. Becoming oval in shape, crust abbucciata yellow brownish color and paste between white and yellow.
The sweet taste is slightly spicy.
Requires a seasoned 40 to 60 days.
To achieve this cheese is the key vegetable rennet, like "call" or "card" that gives it a sweet and bitter together.
The ripening of Pecorino di Pienza ranging from thirty days (fresh) to four months (aged). For conservation in some cases, is placed with olive oil and bay leaves.
Mainly used in pure form or combined with sweet flavors of honey and marmalades.
There are various types and forms of apparently the same but there are fresh pecorino cheese, semi - mature and seasoned.
The fresh cheese is matured for about 30 days, has a sweet, delicate flavor and a semi-hard crust.
The semi-ripened (ripening times of up to two months) with a still quite sweet and aromatic flavor.
There is talk of pecorino cheese seasoning if more than two months (sometimes up to four months). In this case the crust is dark because it mature in oak barriques and are rubbed with oil and carbon black to make them more waterproof payout and not dry them too.
The dough is firm and slightly spicy, while maintaining its original softness.
The Pecorino di Pienza in late July is being hauled in the cool of the caves. The forms placed in cotton in groups of fourteen are then placed in a corner of the lake near the sulfur mine that occupies the most humid caves.
In early November the cheese is extracted and acquired an unmistakable smell: firm, flavorful.

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