Last updated on November 11th, 2024
If you enjoy Italian cheese and are planning a trip to Italy – don’t miss a chance to eat the famous Tuscan cheese, pecorino di Pienza.
Pecorino di Pienza is actually a broad category of sheep’s milk cheese, (think of it similarly to Chianti wine in which you will find several different labels and varieties). Each type of pecorino di Pienza is defined by:
- the process of raising the sheep
- what the sheep eat
- how the pecorino is produced
- the aging process of the cheese
I’ve lived near Pienza since 2012, so I’ve had plenty of opportunities to sample pecorino at its source! This is my complete guide to pecorino di Pienza, and I hope it will help you discover the delicious formaggio while you’re here. I will go over:
- What pecorino di Pienza is
- Different types of pecorino di Pienza
- Where to buy and try pecorino di Pienza
- Pecorino cheese experiences in the Val D’Orcia
- How to bring pecorino di Pienza home as a souvenir
- How to use and serve pecorino cheese
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What Is Pecorino Cheese?
Pecorino cheese is a category of Italian sheep’s milk cheese that includes several varieties and flavors from different areas of Italy including Tuscany, Sardinia, Sicily and Lazio. It’s one of Italy’s most famous foods and most beloved Italian cheeses!
Pecorino cheese is a firm, salty sheep’s milk cheese that may or may not be pasteurized. The texture and intensity of pecorino cheese will depend on several things including:
- how it has been aged and processed
- what the sheep ate
- whether it’s pasteurized or not
- how long it has been aged
Generally speaking, the longer the pecorino cheese has been aged, the firmer the texture, the saltier, more flavorful and pungent it will be. Younger cheeses will be softer and more ‘sweet’ in flavor.
Fact: The word pecorino comes from the Italian word pecora, meaning sheep.
What Is Pecorino di Pienza?
Pecorino di Pienza (sometimes called Pienza cheese by tourists) is a specific type of sheep’s milk cheese that falls under the category of pecorino cheese. But unlike some other prestigious Italian pecorino cheeses, pecorino di Pienza cheese does not have a DOP certification, which is why there are actually several instances of fake pecorino di Pienza cheeses in Italy.
There are only a small handful of farmers who are actually making this pecorino di Pienza with sheep grazing in the Val d’Orcia (the area where the town of Pienza is found, considered a UNESCO World Heritage Site).
Part of what defines pecorino di Pienza is what the sheep eat and how they are raised and bred, according to local cheese producers. Unfortunately, pecorino di Pienza can technically be made with milk from other areas of the EU because it does not have a PDO certification. This is why it’s so important to buy and sample pecorino cheese from shops in Pienza or directly from the farmers (see below for my personal recommendations).
Fact: Pecorino Romano, Pecorino Toscano, Pecorino Sardo, Pecorino di Filiano, Pecorino Crotonese, Pecorino di Picinisco and Pecorino Siciliano all have PDO certifications but not the pecorino di Pienza.
Today, pecorino di Pienza is primarily made from a Sardinian breed of sheep which is smaller than the traditional Tuscan sheep breed you may also see in this region. This is because many Sardinian farmers relocated to the Val D’Orcia in the mid 20th century, bringing their sheep with them. And even now, Sardinian families are still a very important part of the pecorino di Pienza community and production.
Pregnant Travelers: Be sure to inform yourself well about whether the Pienza cheese you try and buy is made with pasteurized milk. Much is not and can be a risk to you. Learn more about Eating in Italy While Pregnant and Eating in Tuscany While Pregnant.
Four Main Categories Of Pecorino di Pienza
Within each category of these pecorino di Pienza cheeses, you will find various flavors which will be defined by how the cheese is aged or what is added to the pecorino for additional flavor (black pepper or truffle, for example).
Pecorino Fresco
Pecorino fresco is the freshest and thus least aged pecorino cheese. It’s softer and often enjoyed in sandwiches or on a cheese board or with charcuterie with seasonal produce such as fava beans. It melts well. You might see this kind of cheese labeled as pecorino fresco or primo sale.
Good To Know: If you see pecorino cheese sold as primo sale, you cannot bring this back home with you in most countries as it has not been aged long enough and is considered a fresh cheese.
Pecorino Semi Stagionato
Semi stagionato refers to semi-hard pecorino cheese that falls somewhere between a fresh cheese and hard cheese, aged from around 3-5 months. It’s going to be pungent yet sweet and can be used in a variety of ways including to make sandwiches, in salads or on a cheese board. A semi-stagionato cheese won’t melt as well as a fresh pecorino.
Pecorino Stagionato
Pecorino stagionato is a variety of pecorino cheese that has been aged for a longer period of time, around 6 months to a year, ultimately creating a very rich and hard cheese. It may be more yellow or straw color compared to a semi stagionato or fresh cheese which is more white or beige. A famous example of an aged pecorino is Pecorino Romano.
Pecorino Gran Riserva
Pecorino Gran Riserva is the most prized pecorino di Pienza cheese that you can buy. It has been under strict surveillance during its aging (minimum 1 year), creating a rich, buttery cheese, perfect as an aperitivo with a glass of Tuscan wine or even served for dessert.
Types Of Pecorino di Pienza
When you visit Italy, it’s completely overwhelming to walk into a caseficio or cheese shop and choose the right cheese for you. Below is a list of the most common and popular types of pecorino di Pienza that you may come across either at a cheese shop, restaurant or cheese farm.
Pecorino di Pienza Rosso
Perhaps Pienza’s most famous cheese, this red version is preserved with a coating of tomato and olive oil giving it a bright red exterior. It’s my favorite melting cheese and a must-try for first time travelers.
Pecorino di Pienza Pepato
Pecorino pepato means that it has been studded with black pepper corns, creating a peppery aroma and slight bite to the cheese.
Pecorino di Pienza con Peperoncino
Pecorino con peperoncino is a type of pecorino di Pienza made with red pepper flakes, usually semi stagionato and semi spicy, best paired with a honey or sweet jam to balance out its strong flavor.
Pecorino di Pienza Fossa/Grotta
Pecorino fossa or grotta, as you may see it labeled, is a type of semi-hard or hard Pienza cheese aged in caves, ultimately giving it an earthy hint.
Pecorino di Pienza al Tartufo
Pecorino di Pienza al tartufo has been flavored with local truffles. This is another kind of pecorino di Pienza best paired with honey and enjoyed as is on a cheese board.
Pecorino di Pienza con Pistacchi
You might also come across Pienza cheese dotted with pistachios. I would say this is one of the less popular varieties among Italians but it anyhow has its following.
Pecorino di Pienza Paglietta (or Foglie di Noce)
Some Pienza cheese has been wrapped in paglia or straw before being aged for several months. I can’t tell the real difference between varieties wrapped in straw and those that have not been but maybe you can if you try it enough! It may also be aged wrapped in large walnut leaves called foglie di noce.
Pecorino di Pienza in Cenere
Pecorino di Pienza in cenere has been coated with ash (or sometimes even the leftover pomace from the wine making process) before being aged in caves or covered further with large bay leaves or walnut tree leaves.
Good To Know: Cacio is just another word for cheese in Italian.
Pecorino di Pienza Erborinato
Erborinato means that the Pienza cheese will be flavored with local fresh herbs which may vary depending on the batch and farm.
Other Types Of Pecorino Cheese
Because pecorino cheese is such a large umbrella category of cheese, it can be divided not only by its age but by where it comes from as well. Below is a short list of the most popular pecorino cheeses that are not from Pienza should you also be interested in trying them:
- Pecorino Toscano – PDO pecorino cheese from Tuscany best enjoyed as is on a cheese board. Aged varieties can be used in cooking.
- Pecorino Sardo – PDO pecorino cheese from Sardinia that is sharp and hard. It’s great with seasonal fruit for dessert.
- Pecorino Siciliano – PDO pecorino cheese from Sicily that comes in a wide variety of types from fresh to aged and with different flavors, most famously made with black pepper.
- Pecorino Romano – PDO aged pecorino cheese similar to Parmigiano-Reggiano (very hard) used a lot to finish rice and pasta dishes such as cacio and pepe and carbonara in Rome.
Where to Buy and Try Pecorino di Pienza
To avoid buying imitation pecorino di Pienza, it’s best to visit the actual farms if you can. A second option is to visit the cheese shops in Pienza which will sell cheese made from local farmers just outside the city walls. Alternatively, the cheese shops in Montepulciano are also excellent, including Cugusi’s shop located right downtown should you not make it to the actual factory.
My Favorite Farms To Buy and Try Pecorino di Pienza
Cugusi
Cugusi is definitely the most famous pecorino cheese farm in the Val D’Orcia (actually located on the road connecting Montepulciano to Pienza) run by a Sardinian family with a beautiful farm overlooking Montepulciano. Come here to buy cheese but also with extra time set aside to have a picnic on their property. Choose from whatever cheeses, cured meats, wine and preserved goods you like and have their staff put together the perfect picnic basket for you. Take it to either one of their tables, sit on the grass or grab a shaded corner under a tree and enjoy some of the best pecorino di Pienza in the entire area! This is one of my favorite activities to do with kids in Montepulciano!
Podere Il Casale
Podere Il Casale is another famous cheese farm in the Val D’Orcia best geared to travelers who want a larger full-immersion experience. They have a restaurant on site and several experiences and classes that you can pre-book including cheese tastings and demonstrations, pizza making classes and truffle hunting afternoons.
Fattoria Buca Nuova
Fattoria Buca Nuova is just down the road from Cugusi. Although right on the road, you can come here and feel good about supporting a local farmer by buying directly from them. Choose from a wide selection of Pienza cheeses, including fresh, semi-hard and Riserva.
My Favorite Cheese Shops To Buy and Try Pecorino di Pienza
Marusco e Maria Enoteca
Marusco e Maria Enoteca is the best known cheese shop in Pienza full of authentic pecorino di Pienza, other great food souvenirs such as wine, honey and jams. The owners are very friendly and more than happy to give you samples should you be unsure of what you like. Don’t be afraid to ask!
La Vecchia Bottega di Atzeni Sandra
This is a small cheese shop and wine bar that is off the beaten path on a side street close to the main square in Pienza. I like to come here with kids because they can play in the tiny square while we sit and have our wine and cheese without worrying as much about losing sight of them.
My Favorite Restaurants To Try Pecorino di Pienza
These restaurants in Pienza have cheese platters that you can order with a glass of wine and paired sweet jams and honey.
Trattoria Latte di Luna
Trattoria Latte di Luna is at the far end of Pienza (Pienza is tiny so it’s a 10 minute walk from one end of the town to the other) serving up the best homestyle Italian cooking in my experience. Come here to sample Pienza cheese and also local pasta dishes such as pici and truffle specialties.
Idyllium
Idyllium is my top pick for a scenic aperitivo with a cheese tasting or a full dinner with sweeping views overlooking the Val D’Orcia. Be sure to pre-book your table and specify that you would like a table outdoors.
Pecorino Cheese Experiences in the Val D’Orcia
The best experiences with pecorino di Pienza are best booked directly with farms and small producers.
I have personally experienced on multiple occasions the Cugusi picnic on their property which I highly recommend. It doesn’t give you an insight into how the cheese is made but it’s a great family friendly experience and one of the best ways to taste Pienza cheese in the Val D’Orcia.
I also recommend Podere Il Casale which offers several classes and experiences. Get in touch directly with them via email or by phone.
How to Bring Pecorino di Pienza Home as a Souvenir
Pecorino di Pienza makes one of the best souvenirs to bring home from Tuscany. As long as it’s not fresh, you can ask for it vacuum packed and bring home either full wheels or smaller pieces of various kinds of your choice.
If you are traveling long distances in the heat, aged varieties such as the Gran Riserva or stagionato hold up much better than the pecorino rosso, for example. Carry the Pienza cheese in your carry-on for best results.
To learn more about my favorite souvenirs and gifts from Italy, don’t miss Best Italian Food Gifts to Bring Back From Italy.
How to Use and Serve Pecorino Cheese
Pecorino cheese is extremely versatile and can be used in a wide variety of Italian dishes depending on the type you choose.
The absolute best way to enjoy pecorino is on a cheese board. You can pair it with cured meats, fruit, sweet jams and honey. If you have several kinds of pecorino, this give you the chance to compare them side by side and learn what you like (and what you don’t!).
Alternatively, pecorino di Pienza can be used in cooking to make pasta dishes, crostini, sandwiches and rice.
Finally, pecorino can be served for dessert with a sweet wine. In this case, opt for a very aged variety which will pair better with sweeter wines.
Good To Know: If you want to pack a picnic while traveling in Italy, pecorino di Pienza is ideal to pair with other picnic friendly foods.
For more on cheese in Italy, don’t miss
Italian Cheese – All You Need To Know Before Coming to Italy
Is Mozzarella Pasteurized In Italy?
Is Ricotta Pasteurized In Italy?
What is Mozzarella di Bufala (Buffalo Mozzarella)?
Mozzarella Types and Shapes + a Mozzarella Imposter