Pursuits Going to the Source for a Sacred Italian Cheese Pecorino di Pienza, from a tiny town in Tuscany, has been produced the same way for thousands of years. Mr. Floris was slicing off pieces of a pecorino stagionato — pecorino di Pienza aged at least six months. In other words, any sheep cheese made nearby can be labeled pecorino di Pienza. (“Let’s say it wasn’t so legal before that.”)Image At the Cugusi dairy, making what will become pecorino di Pienza. Pecorino di Pienza is sweet and complex and it’s reinforced by the emotional attachment to the beautiful place it comes from.

Source: New York Times January 03, 2018 10:01 UTC