Pecorino di Pienza Gran Riserva Italian sheep Milk Cheese
To keep this perishable product at its best, expedited shipping is required
From Fattoria Buca Nuova in the Tuscan town of Pienza. Made in 10 kilo wheels and aged in caves, this is among the finest pecorinos in the world.
|Country of Origin||Italy|
|Producer||Fattoria Buca Nuova|
|Type of Milk||Sheep|
Fattoria Buca Nuova
Fattoria Buca Nuova was started in 1966 by Cugusi Pietrino and his wife Mulas Maria Antonia when they moved from Sardinia to Montepulciano, into an old farmhouse called “La Buca Nuova". They started making cheese soon after. Two of their children, Emilio and Graziano, expanded the operation in the 1980s into selecting and aging local cheeses. In 1997 they moved their base of operations to the nearby famous "Cheese Town" of Pienza.
Serving and Caring for your cheese
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
This is arguably one of the best cheeses in the world.
Ate this cheese in Montepulciano. Best ever. Wonderful with truffles on pasta.