best-pecorino-pienza-2015Sheep’s cheese from Pienza („pecorino“ from the Italian „pecora“ for sheep) has been the epitome of good cheese since the time of the Romans. In those days, the countryside of the Val d’Orcia was hardly cultivated and full of meadows brimming with aromatic herbs. Today the greenfields have mostly disappeared and the soil is farmed up by means of tractors.

A vast diversity of herbs and grasses leads to a an aromatic milk which then produces delicious cheeses.

When we bought our first sheep in 1992, it was for us a question of self-supply. Our first attempts at cheesemaking were more than satisfactory and so we were incited to carry on.

The construction of a professional dairy for the public sale of cheese, fully corresponding to the present-day legal norms, had to wait until 2003. But meanwhile we were able to increase and perfectionate our cheesemaking ability.

Today, thanks to balanced feeding, we are in a position to produce delicious rich milk from all of our 200 sheep and 80 goats.

Apart from single exceptions imposed by vetinerary exigencies, our beasts are treated with homeopathic means exclusively.

By using gentle methods in our farm dairy all year round, we not only produce our Pecorino (sheep) and Caprino (goats’ cheese) but a delicious ricotta as well. During cheese production, the temperature of 45° centigrade is never exceeded and we make exclusive use of natural ferments. The result is a savoury raw-milk cheese which has its character and identity, but which can vary slightly in look and taste from season to season according to the climate and to animal feed supply.