Cheese

We’ve told you about the wine from Montalcino and the olive oil from Castelmuzio.  Pienza has a product it’s built a reputation on…cheese.

You’ve all heard of Parmasean cheese (named for Parma, where it’s made).  Less well-known in the States, but almost as famous here, is Pecorino di Pienza.

  How big a deal is pecorino in Pienza?  Our little city has about 30 shops.  Ten of them sell Pecorino di Pienza.  (And that doesn’t count the grocery stores that cater to locals…which of course carry the cheese as well)

The name Pecorino comes from the Italian word pecora…sheep.  Pecorino is sheep’s milk cheese.

There are herds of sheep everywhere in the Val d’Orcia.  They’re just hidden down back roads in remote areas where the soil is not suitable for olives or grapes.

These sheep are bred to produce milk.  A local weaver told us their wool is of such poor quality it’s only suitable for building insulation.  On our travels down the strada bianchi, we’ve seen several herds of sheep, but never a human shepherd.

These dogs watch their herd, keep their wards from scattering or straying onto roads, then escort them back to there barn or pen at the end of the day.

The sheep’s milk is delivered to modern factories…this one just 2 km from the center of town.

Samples of the milk are tested….

…and then piped inside for processing.

 

We were not allowed inside the factory…health department rules.  


The cheese is then formed and set aside in temperature-controlled rooms to age.

Pecorino comes in a dizzying variety of flavors and textures.

Fresco cheese is sold shortly after it hardens.  It is the softest and has the mildest taste.

Semi-fresco is aged about two months, is firmer, and has developed a bit of a tang.

  Stagionato is aged at least 10 months, is quite hard, and has a definite salty tang to it.

The cheese can be aged up to 24 months.  Then it crumbles when cut and has more of a bite than a tang…It’s great if you like the flavor!

If you wrap the wheels of cheese during the aging process, the pecorino takes on the flavor of the wrap.

Foglie di Noce...Walnut leaves

Uva…grape leaves

Uliva…Olive leaves

Paglia…straw

...and for those for whom expense is no object Tartufo…white truffles.