Pecorino di Pienza Rosso is a typical Tuscan cheese made with pasteurized sheep's milk from flocks in the Val d'Orcia. It takes its name from the ancient Renaissance town of Pienza, in the province of Siena, founded by Pope Pius II. Around the Siena clay hills, the pastures are poor but ideal for sheep. The red version is special because it is aged longer, about 2 months, but above all because it is colored with tomato juice, which gives much more flavor with a pleasant sweet and slightly spicy component.
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Pecorino di Pienza Rosso is a typical Tuscan cheese made with pasteurized sheep's milk from flocks in the Val d'Orcia. It takes its name from the ancient Renaissance town of Pienza, in the province of Siena, founded by Pope Pius II. Around the Siena clay hills, the pastures are poor but ideal for sheep. The red version is special because it is aged longer, about 2 months, but above all because it is colored with tomato juice, which gives much more flavor with a pleasant sweet and slightly spicy component.
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