Pienza is the Renaissance town in the province of Siena created on commission from the fifteenth-century Pope Pius II. The production area of this Tuscan pecorino is the surrounding area of the "Crete Senesi", with low rounded hills that offer poor but excellent pastures for sheep. Pecorino di Pienza is produced in three types: the semi-seasoned red one, coloured with tomato juice as a protective coating, is fresher, with black truffles similar to the semi-seasoned one only with a white rind while the seasoned version has black coloured skin. The flavour is not spicy, as is usually the case with pecorino, due to the use of veal rennet instead of kid (in Tuscany it was once even used to use vegetable rennet) with hints of truffle.
Pasteurized sheep milk, summer truffle (tuber aestivum vitt.) 1%, extra virgin olive oil, flavourings, salt, rennet, cultures. Not edible rind, treated with E202, E235.