Pecorino al mosto - Marc pecorino
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Seasoning has always been fundamental for cheese production. It helps it to be enriched and take on a unique taste. Through seasoning, the cheese absorbs extremely refined scents and tastes from the air and the atmosphere, which is the exact opposite as that obtained through of standardised industrial techniques. Marc pecorino has earned surprising results. It has emphasised the tendency of combining cheese and wine, considered, in its simplicity, one of the peeks of gastronomical elegance. The best pecorino cheeses are placed in small barrels submerged in the marc for seasoning. The cheese breathes in the intense scent of the wine and acquires a taste of indefinable harmony.
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. |
