Semi-Seasoned Pienza Pecorino
The production area for this Tuscan Pienza pecorino is the surrounding area of the "Crete Senesi," low rounded hills that offer poor but excellent pastures for sheep. Semi-aged red Pecorino di Pienza is colored with tomato juice as a protective coating. Pecorino di Pienza is among the most widely used in the processing of Fossa cheese from Sogliano al Rubicone.
Calf rennet is used to produce it instead of kid rennet, which is why it is not as piquant as other types of pecorino. The wheels are aged in oak barrels, which give the cheese hints of marc. Semi-aged pecorino (2 to 5 months) has a rounded flavor.
- Type: Raw paste
- Texture: Soft
- Rind: Natural
- Color: Straw yellow
- Flavor: Sweet
- Aroma: Intense
Pair with full-bodied, aged red wines, Spicy pear and quince mostarda. To be melted on Tuscan "sciocco" bread.
Semi-seasoned Pienza Pecorino
When great-grandfather Luigi Guffanti began aging Gorgonzola in 1876, his genius intuition was the purchase of an abandoned silver mine in Valganna, in the province of Varese. Five generations have passed, the attention to the artisanal quality of the cheese product and the passion for careful ripening continue to characterize the Guffanti-Fiori family, consolidated to this day as one of the best ripeners in the world.