This dense creamy cheese has a sweet and delicate flavour, primarily and unquestionably due to the natural pasturage in the Val d’Orcia (Orcia Valley), that is rich with aromatic herbs that blend to produce an incomparable cheese. During his trip to the Val d’Orcia (Orcia Valley)) in 1798, Santi gave «high praises to the cheese made with the milk of sheep fed the aromatic herbs found dispersed across the clay soil that give, as I have noted, this cheese its delicate and exquisite flavour»
It is aged for about 15 days.
Pecorino Cacio di Pienza
It is a flat-formed cheese made only with sheep’s milk, size of Val d’Orcia (Orcia Valley) product about 1,500 kg.