Pecorino di Pienza

Pienza is the Renaissance town in the province of Siena, created on commission of the fifteenth-century Pope Pius II.
The production area of ​​this Tuscan pecorino is the surrounding area of ​​the “Crete Senesi”, low, rounded hills that offer poor but excellent pastures for sheep.
Pecorino di Pienza is produced in two types: the semi-mature red one, colored with tomato juice as a protective coating, is fresher.
The seasoned version, however, has a black-coloured rind.
The flavor is not spicy, as is usually the case with pecorino cheeses, thanks to the use of veal rennet instead of goat rennet.
In Tuscany, it was once customary to even use vegetable rennet.
Pecorino di Pienza is among the most used in the production of Formaggio di Fossa di Sogliano al Rubicone.
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