Pecorino di Pienza seasoned black whole form 1.3 kg

It is a typical cheese from Tuscany, hard and made from pasteurized sheep's milk. It takes its name from the ancient Renaissance town of Pienza in the province of Siena created by Pope Pius II. Here, around the Sienese clay hills, the pastures are poor but ideal for sheep. This black version is aged for 70-100 days and its flavor is very intense and the texture particularly crumbly. 

This cheese has been selected by Giovanni Roncolato from the prestigious La Casara Dairy located in the hills of Roncà, beneath the ancient volcano of Calvarina. In the 1920s in Brenton, Ermenegildo along with his sons Angelo and Romano, began the activity of cheese-making. Lush pastures that climb up to the highest peaks of the Lessini Mountains, the Piccole Dolomiti of Verona. Since '64, the dairy was taken over by Romano, who named it La Casara. This long tradition continues today with his children Giovanni, Gildo, and Letizia and has become one of the most qualitatively important and refined realities in the Veneto and Italian production landscape. Giovanni has been the true promoter of the rebirth of the DOP ‘Monte Veronese’ and has especially sought from the beginning to bring young people back to the Veronese mountains to reclaim the tradition of mountain dairies. Today, La Casara has received multiple awards in international competitions and offers a wide range of its own production cheeses—cow, goat, and sheep. Over time, Giovanni has become a refined selector of cheeses from all over the world, and here we present some of them. La Casara also produces its own cured meats thanks to free-range farming in the lands of Brenton, where the famous and rare soppressa comes from. Authentic flavors, typicality, and genuineness are the fundamental characteristics of this beautiful Italian reality.