Formaggio (Pecorino)

Pecorino di Pienza is the king of cheeses around Tuscany and is regarded as a very special cheese in all of Italy. I "happen" to be in the middle of Pecorino land and had the great fortune of going to a local producer yesterday.  Pecorino in Italian literally means "little sheep" and Pecora means "sheep".

Pianporcino Farm makes some of the best Pecorino di Pienza. It is run by the Bussu family- the 5 sons take care of the sheep, make the cheese and run the business. Although not certified organic, they raise the sheep and produce the cheese using only earth and animal-friendly methods and seasonal availability. 

They are located in the Val d’Orcia, which is a beautiful part of Tuscany. It is difficult to farm here due to the extreme temperatures – cold and windy in the winter and HOT in the summer (for those of you in Colorado, think Alamosa). During the agrarian reform in the 1950’s and 60’s parcels of land here were practically given away to encourage people to farm on the land. 

Many Sardinian families migrated here and brought with them their cheese making methods. Sardinians often have a “U” at the end of their names (just a fun fact).  

In the shop there were many types of Pecorino. 

This one is aged and wrapped in hay. 

These are aged and wrapped in walnut leaves

These are "just" aged. Some are sent to Emilia Romania region and cave aged.

       Pecorino aged only 3-4 months. Semi-soft.   

 Aged in left over grape skins

This particular farm has chosen to only produce cheeses that are possible as milk is available. For example, fresh ricotta (which is a sweet, light, creamy delicacy here) is only available in the spring when the mama sheep have milk. When ricotta is available year round that means the farmers give their sheep hormones to stimulate milk production.