Pecorino di Pienza Gran Riserva (Italian Pasteurized Sheep's Milk Cheese)

(3 reviews)
$19.95 - $38.95
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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
Region
Tuscany
Type of Milk
Sheep

Fattoria Buca Nuova

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).

Enjoy!

  • 5
    Superb Pecorino

    Posted by Adriana on Jun 2nd 2021

    Excellent Pecorino, with a pleasant very slight flavour of lemon

  • 5
    Don’t tell grandma...but these are as good as hers.

    Posted by Isa on May 17th 2019

    These are the closest Taralli I have found to my grandma’s. Grandma was born and raised in Bitetto Bari and was the best Italian cook I know...so that’s a tremendous compliment!

  • 5
    This is arguably one of the best cheeses in the world.

    Posted by Larry on Apr 5th 2019

    Ate this cheese in Montepulciano. Best ever. Wonderful with truffles on pasta.

Description

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.

More Information

Country of Origin
Italy
Region
Tuscany
Type of Milk
Sheep

Fattoria Buca Nuova

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).

Enjoy!

  • 5
    Superb Pecorino

    Posted by Adriana on Jun 2nd 2021

    Excellent Pecorino, with a pleasant very slight flavour of lemon

  • 5
    Don’t tell grandma...but these are as good as hers.

    Posted by Isa on May 17th 2019

    These are the closest Taralli I have found to my grandma’s. Grandma was born and raised in Bitetto Bari and was the best Italian cook I know...so that’s a tremendous compliment!

  • 5
    This is arguably one of the best cheeses in the world.

    Posted by Larry on Apr 5th 2019

    Ate this cheese in Montepulciano. Best ever. Wonderful with truffles on pasta.