Pecorino di Pienza: the secret of sheep cheese

Pecorino di Pienza

Pecorino di Pienza: the secret of sheep cheese

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.

The Secret of Pecorino Cheese made in Pienza

Why Pecorino di Pienza is so special? Why preserves its ancient history kept alive until today? The answer is simple: the secret of Pecorino di Pienza is in the pastures of Val d’Orcia. Wild plants and herbs of our territory gives the milk a unique flavor more aromatic.
Sheep grazing in the meadows of Pienza and the Val d’Orcia can find precious herbs such as Ascenzio, Barbabecco and Mentastro. The secret of Pecorino di Pienza and its fame on italian tables is just that. The pastures unique in the world, land and climate that make this corner of Tuscany a paradise for the production of cheese Pecorino di Pienza.

Pecorino di Pienza Pecore

Pecorino di Pienza at Podere il Casale

Unfortunately over time the Val d’Orcia and its pastures have undergone many changes. Although in balance with nature, man has modified this area to make it cultivable reducing meadows for grazing.
However, the local knowledge, awareness and research of taste and quality drive us to care for our herd. So we can produce the best milk and consequently the best cheese. At Podere il Casale, our 150 sheep graze on the hills just across Pienza, feeding on local precious herbs. So we can produce a nutritious milk, full of flavor to produce the best Pecorino di Pienza.

Raw Milk Pecorino di Pienza

But this is not enough to give to the cheese the true flavor of the territory. With the pasteurization of milk all the scents and flavors of the area would be cleared, making the milk neutral. That’s why at Podere il Casale we produce raw milk Pecorino di Pienza. Raw milk cheese is the only way to enhance the features that have made Pecorino di Pienza a very high quality product for centuries.
This is important because depending on the seasons and the natural nutrition of the sheeps, the cheese will have slightly different flavors and aromas. As proof of its authenticity, a true expression of the territory. To learn more read also “Why Raw Milk Cheese?”

There are many variants of Pecorino di Pienza, may be more or less aged, flavored or refined. Pecorino di Pienza is the most famous product of the Val d’Orcia. Here are the types of Pecorino di Pienza made from organic raw milk, produced at Podere il Casale with the milk of our sheep.

Pecorino di Pienza – Organic raw milk sheep cheese

Pecorino di Pienza Fresco

Fresh sheep cheese

This is a soft cheese with a very delicate flavor,
slightly acidic, edible rind.

Pecorino di Pienza Semistagionato

Half aged sheep cheese

This cheese is aged between two and five months.
During aging develops a delicate aroma
the crust is treated with olive oil. Round flavor

 Pecorino di Pienza Stagionato

Aged sheep cheese

This cheese is aged for at least five months.
Ideal for grating or accompanied by aged balsamic vinegar.

Pecorino di Pienza Riserva

Riserva sheep cheese

The maturing of this precious cheese lasts up to a year.
Crust treated during ripening with olive oil.
You absolutely must try it!

Aged in… Pecorino di Pienza sheep cheese

Pecorino di Pienza Foglia Noce

Sheep cheese aged in walnut leaves

This is a semi-hard cheese. The paste is straw-colored and compact.
Aging takes place in earthenware jars in which alternate
leaves of walnut and pecorino.
It gives the cheese a sweet and round taste.

Pecorino di Pienza Vinacce

Sheep cheese aged in grape must

The aging of this curious cheese takes place in containers filled with
biological Cabernet, Sangiovese or Occhio di Pernice marc.
Each grape gives a completely different result.
The seasoning can go from 30 to 120 days.
The crust is covered with grape pomace, it is good to eat but the strong flavor.

Pecorino di Pienza Affinato nel Fieno

Sheep Cheese aged in hay

This is a semi-hard cheese.
Aging takes place in earthenware jars full of organic hay.
This particular seasoning gives the cheese a fragrant flavor, almost toasted.

Pecorino Pienza Crusca

Sheep cheese aged in bran

Aging takes place in earthenware jars filled with biological bran
The particular environment seasoning
gives the cheese a rustic and rounded flavor.
The rind is edible and the cheese is semi-hard

Flavored – Pecorino Sheep Cheese

Sheep Cheese with walnuts

This is a soft cheese. In milk are added
walnuts into pieces. After aging between 10 and 60 days
is white and compact. Soft, curious contrast
between the softness of the dough and the crunchiness of the nuts.

Pecorino di Pienza Peperoncino

Sheep cheese with chili

To produce this soft cheese we add
chili pieces into milk. It is aged between 10 and 60 days.
Obviously it has a spicy taste

Pecorino di Pienza Pepe Rosa

Sheep cheese with pink pepper

This soft cheese is produced by adding pink pepper grains milk
This cheese is aged from 30 and 60 days. The flavor is pleasantly pungent.

Pecorino di Pienza Tartufo

Sheep cheese with truffle

This cheese is really a delicacy. In milk is added
black truffle. Is white and compact and enriched
from the light texture of the truffle. Aging between 10 and 60 days.

Visit the diary

You can visit our farm Podere il Casale. The dairy, stables and all the farm animals We will show you the methodology we used for the production of sheep and goat cheese and we will share the story to our territory.

Cheese tasting

Tasting of different types of organic cheese made from raw milk from our own production of different aging. With a glass of our wine, honey and jams that blend perfectly with our cheeses.

come conservare il formaggio