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Pecorino is so popular in
Italy that in some regions, overall in the centre it has become the synonym
for cheese; this phenomenon is easily explained, it is sufficient to know
that the diffusion of sheep breeding, for the production of cheese, is by
far, more ancient with respect to that of cows. The quality of Pecorino
changes according to the region of production. The regions under the La
Spezia-Rimini line, produces many variations.
“Pecorino delle Crete Senesi”,
this is the ancient name of Pienza's Pecorino as this cheese only recently
started being called by its new name. As often happens, the name was changed
to give the cheese the name of its region of origin. In fact Pienza is a
small town in the province of Siena, created on the orders of Pope Pio II,
in the 15th Century. Set in a hilly region, full of pastures and aromatic
herbs, which is excellent for breeding sheep. Pecorino of Pienza can be
found in two varieties, the red version, which is semi-matured and has a red
colored protective exterior that has been colored with tomato juice, and the
black version, which is more aged.
Adding calf instead of kid (goat) rennet, gives this cheese a sweet taste,
even after a long aging period. It is interesting to know that this
particular quality of pecorino is one of the most used in the making of
Formaggio di Fossa di Soliano al Rubicone.
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PIENZA'S PECORINO
