Siena is not only known for its famous Palio but also for its cheeses produced with sheep's milk coming from its lush pastures.
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Siena is not only known for its famous Palio but also for its cheeses produced with sheep's milk coming from its lush pastures.
Pecorini, mostly fresh, characterized by a decided and structured taste, enclosed in a smooth white paste.
As a young man, this enchanting cheese has a sweet and delicate taste, a quality that loses during ripening in favor of a more intense and complex taste that gives it an amazing aromatic complexity.
Good for itself, it is excellent for snacks or on a cutting board at the end of the meal accompanied by a chianti of the Colli Senesi, natural combination both from the eno-gastronomic point of view, and from the geographical-cultural one.
For cheese lovers it is a classic to simply appreciate it with nuts and fig jam.
Specific References
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Pecorino cheese from table to soft pasta obtained from selected milk, sweet and delicate taste with intense and characteristic aroma.
The truffle pecorino is a Tuscan cheese produced with sheep's milk and an addition of black truffle that characterizes it.
It has a cylindrical shape with a frame of the basket, the crust is thin in yellow-brown and the interior is soft, compact in white-avory color. The taste is tasty and the pleasant smell.
Seasonally produced cheese at local level from sheep's milk raised mainly to grazing
Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
Historical recipe of the dairy, La Pecora vera is a semi-stagioned pecorino, balanced and with average sapidity, produced with only pasteurized sheep's milk.
Pecorino Toscano is produced exclusively with sheep's milk from pastures in the area of origin.
It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .
Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.
All the good of ovine milk enclosed in an artisan caciotta.
It shows an intense straw-coloured crust with a canned surface.
Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.
The Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste.
Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with Curcuma.
The Gran Sardo is a table pecorino cheese with typical mule back barley, smooth crust of yellow or black color, hard paste compact or slightly look, of course white.
The particularity of this cheese is given by the seasoning, which takes place in the underground cellars located in Biella in Piedmont.