The pecorino cheese of Pienza is one of the best in Italy, especially the version 'sotto cenere' or 'under ashes'.
The cheese has ancient origins and has probably been produced in the zone since man first settled here.
Sometimes known as 'Pecorino della Val d'Orcia' or 'Cacio di Pienza' it is produced between October and July and seasoned for up to 2 months to give it its distinctive flavour.
It also offers a good excuse to visit this charming town in the Val D'Orcia between Montalcino and Montepulciano.
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