Pecorino rosso - Red pecorino
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One of the most oldest methods to preserve pecorino cheese and to season it while maintaining it taste and making its smell more intense and pleasant, is to spread the cheese shapes several times with olive oil and tomato sauce. It is done by hand, spreading the cheeses one by one, starting when they are nearly two months old and still have a tender and fresh texture. The olive oil and tomato mixture gives the pecorino the classic red colour and forms a protective layer on the rind which lets the cheese "breathe" and allows it to be preserved perfectly. This procedure is typical for medium-seasoned pecorino.
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. |
