Pecorino di Pienza
Pecorino di Pienza is a traditional variety of Pecorino produced in Pienza in the province of Siena. The cheese is made from sheep's milk and comes in a few versions – some are young, some covered in straw, some rubbed with ash, and some are pressed with tomatoes.
The young version is semi-ripened and colored with tomato juice on the rind, while the aged version has a black rind. The cheese is not spicy as other Pecorino types because veal rennet is used instead of kid goat rennet. Pecorino di Pienta is aged for 30 days, when it's still fresh and soft, ideal for melting of grilling, while the other versions are aged from 2 to 5 months.
The flavors are best described as sweet and complex.
Pairing tips
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