Pecorino Riserva Morchiato
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The morchia [dregs] is the dense layer which remains at the bottom of the terracotta jars where olive oil is placed during the winter...
The morchia [dregs] is the dense layer which remains at the bottom of the terracotta jars where olive oil is placed during the winter after the olives have been pressed in order to be kept until the following year. By spring, the oil has become clear because the "dregs" have deposited on the bottom: it is then transferred and separated from the dregs which the farmers used to spread on the cheese. They often mixed it with ashes to form a natural crust which allowed it to season for a long time while maintaining its taste and smell ever more intense.
Fattoria Buca Nuova
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Fattoria Buca Nuova Fattoria Buca Nuova has the old farmer cheese with the scent of wild herbs that are born Siena hills between Pienza and Val d'Orcia. The goat cheese is the gastronomic specialties of the Val d'Orcia. Pecorino di Pienza is considered the best in Italy. Before he became famous for the large urban works commissioned by Pius II, the old Corsignano it was for the quality of its cheese pecorino. The fields that range from the Val d'Orcia Val di Chiana are particularly rich in aromatic herbs, milk, therefore, is very fragrant and gives an excellent cheese flavor. |
