Fattoria Buca Nuova, Siena: Pecorino di Pienza made with pasteurized milk, aged in different stages to express the character of its territory.
PECORINO GRAN RISERVA
This long‑aged cheese is produced from February to May, when the milk is rich in the flavors and aromas of the pastures. The rind is rubbed with olive oil and appears firm and dark yellow in color; the paste is compact with good moisture, offering a complex aroma and an intense, bold, and persistent flavor.
PECORINO RISERVA MORCHIATO
A cheese aged for at least four months, it takes its name from morchia—the sediment of olive oil—which was traditionally used together with ash to treat the rind, creating a thick, resistant coating suitable for long aging. Today, the rind is treated with olive oil and vegetable charcoal.
PECORINO ALLA VINACCIA
Pecorino aged in grape pomace has yielded remarkable results, enhancing the natural pairing between cheese and wine — a combination that, in its simplicity, represents one of the high points of food‑and‑wine tradition. The wheels of pecorino are literally immersed in lightly pressed grape pomace during the pressing phase. For months, the cheese absorbs the intense aromas released by the pomace, developing flavors and scents that remain true to the quality of the raw material. It can be enjoyed as an appetizer paired with pleasantly savory rosé wines, or at the end of a meal with dry fortified wines.
Fattoria Buca Nuova, Siena: Pecorino di Pienza made with pasteurized milk, aged in different stages to express the character of its territory.
PECORINO GRAN RISERVA
This long‑aged cheese is produced from February to May, when the milk is rich in the flavors and aromas of the pastures. The rind is rubbed with olive oil and appears firm and dark yellow in color; the paste is compact with good moisture, offering a complex aroma and an intense, bold, and persistent flavor.
PECORINO RISERVA MORCHIATO
A cheese aged for at least four months, it takes its name from morchia—the sediment of olive oil—which was traditionally used together with ash to treat the rind, creating a thick, resistant coating suitable for long aging. Today, the rind is treated with olive oil and vegetable charcoal.
PECORINO ALLA VINACCIA
Pecorino aged in grape pomace has yielded remarkable results, enhancing the natural pairing between cheese and wine — a combination that, in its simplicity, represents one of the high points of food‑and‑wine tradition. The wheels of pecorino are literally immersed in lightly pressed grape pomace during the pressing phase. For months, the cheese absorbs the intense aromas released by the pomace, developing flavors and scents that remain true to the quality of the raw material. It can be enjoyed as an appetizer paired with pleasantly savory rosé wines, or at the end of a meal with dry fortified wines.