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In the middle of Val d’Orcia – the valley known for its picturesque screensaver rolling hills – there is a town which has been considered the touchstone of Renaissance urbanism since the 15th Century. The reason behind Pienza’s success and world recognition, which ultimately led to it becoming a UNESCO World Heritage Site, is that it represents the first application of urban planning, and the use of perspective to build a “perfect city”, by desire of Pope Pius II. The quaint town, whose original shape and buildings have been wonderfully preserved, is surrounded by hills and pastures, which are dotted with sheep, a hint to this week’s local product.
Let’s Dive
Pecorino di Pienza is the town’s most famous gastronomic product, entirely made from sheep’s milk, which can be found fresh or in various degrees of ageing. Its production history dates back to the 50’s and 60’s, when most of the Tuscan countryside was being abandoned by locals who moved into cities to seek their fortune and more opportunities. The Italian government began offering Sardinian shepherds and farmers huge pieces of land around Val d’Orcia for very convenient prices, as an incentive to repopulate the area. The pastori and contadini moved to the mainland with all their sheep in tow, and their cheese making know-how. In a matter of months, Pecorino di Pienza was born.
It is easy to distinguish between a high-quality Pecorino di Pienza and an industrial one, from an organoleptic point of view, not so much from its label. The vaster the complexity in flavours within the Pecorino, the more foraged herbs and grass the sheep have been fed. The less complex and more bland the cheese, the higher the chances that their diet is entirely based upon cereals. Unfortunately, from a legislative perspective, Pecorino di Pienza is not protected under a PDO (Protected Denomination of Origin), like Parmigiano Reggiano for example, meaning that whoever produces cheese from sheep’s milk in the wide area around Pienza can call it Pecorino di Pienza, even though they might use a different breed of sheep, which produces a lower quality - but higher yield - of milk.
Pecorino di Pienza’s ‘secret recipe’ lies in the perfect marriage between Sardinian sheep and Tuscan grass.
Tasting tip: you’ll find Pecorino di Pienza served in every shop, eatery and restaurant in the area, always in the same fashion—on a cheese board. For a more innovative experience, head to the chic Townhouse Caffè and try their “Bandita Burger” with molten Pecorino di Pienza. If you’re interested in purchasing the cheese to take home, head to Caseificio Cugusi - the best in the area - and try their Pecorino di Pienza Gran Riserva. I guarantee it will blow your mind and taste buds.