Pecorino Cheese Cacio Nero di Pienza is a typical cheese from Tuscany produced exclusively with 100% Italian sheep’s milk.
It is a semi-cured cheese with a maturation of about 60/70 days.
It is produced in Val D’Orcia and in the province of Siena. A semi-hard cheese with a white coloured paste. The taste is different from the classic pecorini, it is more delicate, dry and intense.
The black colour is used for the most cured cheeses.
How to enjoy it
It is a perfect cheese to be enjoyed plain, excellent if served with cured meats and other Tuscan cheeses. It is delicious for appetizers such as soufflés with Cacio di Pienza, for traditional recipes such as Pici with cacio e pepe or for variations of traditional dishes such as Cacio di Pienza fried with bread ! It can also be tasted diced to add flavour to salads.
The best wine to combine with this cheese is a medium to full bodied red wine such as a Barbera d’Asti DOC.