A typical cheese from the area of the Crete Senesi – the southern part of the province of Siena. Only the milk from sheep that are free to walk around in the areas where it’s still possible to graze fresh, aromatic, fragrant and mixed grass is used. After a month of ageing, the Pecorino of Pienza is fresh: semi hard crust, soft paste and delicate flavour. After two months, the pecorino is semi-aged: concentrated tomatoes is smeared out on the crust and gives it its typical reddish colour and nice taste. The paste remains white and quite soft. After more than two months the pecorino is aged: the crust is scrubbed with oil and lampblack in order to keep it not too dry. The crust gets its typical blackish colour, and the paste becomes solid and tasty, but it still keeps its original sweet character. Some suggestions for an excellent match with some wines: Docg: Chianti Colli senesi –Pecorino fresco (fresh), Vino Nobile di Montepulciano – Pecorino Abbucciato (Semi-aged), Brunello di Montalcino – Pecorino Nero (Aged)
(Portions of this article first appeared in "Toscana & Chianti News")
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