senese heart further to an immense variety of oils, the most
valuable wines and grappe, gives the opportunity to choose
a great selection of cheeses of hight quality , like "pecorino
di Pienza", or "marzolino",famous in all the
world .We propose some famous chesses of our area , that you
can taste coming to visit Siena:
di Pienza al Peperoncino e al Tartufo
cheese of sheep was done to Pienza and in other zones of
Tuscany, in the last centuries his name was "marzolino"
, because it was produced with milk, milked
in spring, when pastures offered the tenderest and perfumed
The production came by hand made from the peasants, that
gave to the cheese
with their hands the typical form of a ball, then they left
the cheese to dry on fir-tree table. The tradition of the
"marzolino" has been resumption with the production
of a particularly delicate cheese, that conserve all the
scent of the grass pastured.
first recorded time that pecorino cheese was eaten with
a fruit preserve was at a pre-Lenten banquet in Siena in
1719. Today it is quite normal to eat pecorino with honey
or with a fruit jam. The tuscan country families, for ancient
tradition, had the habit to conserve the "pecorino"
in orce of terracotta (said locally "ziri"). The
ziris come anoint with olive oil and separate with walnut
leafs, with this system they obtained a long seasoned cheese
and particularly taste, throught the terracotta the cheese
could "breath" and at the same time absorbed the
natural scent of the walnut leafts. This ancient tradition,
typical of pienza and the territory of the val d'orcia,
has been taken back for creating the "reserve foglianoce",
a cheese that gives back to all the suggestion of an ancient
"morchia" is the dense layer that remains on the
found of the "terracotta",
cheese and olive oils togher in the terracotta for all the
winter, in spring the farmer used smear on the cheese oil
and firewood ash , in order to create a natural crust that
allowed a long seasoning preserving the integrate taste
the various Tuscan pecorino sheep's cheeses come under the
regulation of a single denomination, first DOC in 1986,
then DOP in 1996. One of the most ancient methods in order
to conserve the taste and parfume of "pecorino "cheese,
is to make more and more intense his flavor , they
spread the forms of cheese with olive oils and sauce of
tomato. The treatment is done with hand spreading the forms
one by one, this usage started when cheese has around two
months and his "pasta" is still tender and fresh.
This confers to the pecorino the classical red color with
a peel protective. The procedure is typical of the "pecorino
to average sesoning".
" pecorino gran reserve" is born from the most ancient
tradition of the tuscan agricolture.It was the cheese destined
to grow old and to be consumed well seasoned during the winter.
The wrap in big forms of five or six kilos made a prolonged
seasoning with a slow maturation this developped an harmonious
and definite taste. The " pecorino gran reserve"
offers the same taste of the tuscan country; perfumed pastures
and of the pure air. A cheese for the important occasions,
to combine with important wines as "the brunello of montalcino"
and "the nobile di Montepulciano".
"pecorino sott'olio" takes back an ancient country
tradition, that was born from the necessity to preserve
for the winter the cheese done in the good season. This
cheese is cut to small pieces and put in "extra olive
oil" togheter with aromatic grasses chili pepper and
pepper, all these ingredients give a savory taste. Excellent
as appetizer, togheter with cheeses and "tuscany crostini",
with red and white young wines .