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da a EU
There is a good rule in the production of the "Cheese of Pienza" system that must be preserved, in order to reach the quality of the pecorino cheese recalled by Pius II. It's the slowness. The factor that places limits on the amount but it enhances the taste. Certain rules require an ideal size: the family. The choice made by Ernello was at the time just the family, as an added value to a product that has now earned awards in Italy and abroad.

Azienda Agricola San Polo (cheese farm)

Pecorino di Pienza Semi-matured - Rough...

17,00

Semi-aged pecorino cheese: aged about 40 days of spruce boards. Typical red rind. The cheese is buttery and soft in winter and almost compact and friable on the spring-summer, with mature milk flavor....

Azienda Agricola San Polo (cheese farm)

Pecorino di Pienza Aged - roughly 1,00 k...

20,00

Aged pecorino cheese: aged more than 90 days in wooden planks treated with olive oil funds and wood ashes, which retain the crisp pastry with sweet taste, rotund, harmonious.Size: roughly 1.00 kg

Azienda Agricola San Polo (cheese farm)

Aged pecorino cheese with walnut leaves...

21,00

Aged pecorino cheese with walnut leaves: seasoned for more than five months and wrapped in walnut leaves. And 'only available from the middle of July. Crumbly dough.Size: roughly 1.00 kg