He has recently taken the name of Pecorino di Pienza, but it was once known as the Pecorino of the Crete Senesi. For its realization is essential vegetable rennet, as “Callio” or “thistle”, which gives it a sweet and bitter taste together. The maturing of Pecorino di Pienza ranges from thirty days (fresh) to four months (seasoned).
“Cheese of Pienza is said as that excellent product that is made in the Val d’Orcia and in its neighbor, following a system of work dictated by the oldest local tradition”.
That’s what we read in the investigation Jacini edit in 1882.
But the story of the Crete Senesi Pecorino has roots that goes much further. This type of “cheese” dates back even to the Neolithic period, as they seem to demonstrate some containers for milk processing has been found in a prehistoric village near Pienza.
Pliny the Elder, tells that the Etruscans made large forms of great Pecorino, and it seems that even many centuries after ,Lorenzo the Magnificent appreciate the aromas and flavors. There are also documents that testify as Pope Pius II did mark the forms that came from the best farms in order to recognize them.
The Crete Senesi cheese is also mentioned in many documents of the ‘600 and ‘700. Towards the end of the eighteenth century the Royal Economic Society of Florence did indeed conduct a study on the production of cheese in Val d’Orcia, discovering among other things this news: “… the girls who have learned the art of making Pecorino buys a lot of reputation in the country, and this skills facilitates them for the mariage and it’s considered account of dowry.”
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