Pecorino di Pienza Rosso is a typical cheese from Tuscany made with pasteurized sheep milk sourced from flocks in the Val d'Orcia. It takes its name from the ancient Renaissance town of Pienza, in the province of Siena, created by Pope Pius II. Around the sienese clays, the pastures are poor but ideal for sheep. The red version is special because it is aged longer, about 2 months, but most of all because it is colored with tomato juice, which flavors it much more with a nice sweet and slightly spicy component.
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Pecorino di Pienza Rosso is a typical cheese from Tuscany made with pasteurized sheep milk sourced from flocks in the Val d'Orcia. It takes its name from the ancient Renaissance town of Pienza, in the province of Siena, created by Pope Pius II. Around the sienese clays, the pastures are poor but ideal for sheep. The red version is special because it is aged longer, about 2 months, but most of all because it is colored with tomato juice, which flavors it much more with a nice sweet and slightly spicy component.
