Pecorino di Pienza, Nero - Luigi Guffanti *Third of a Pound*

Pecorino di Pienza, Nero - Luigi Guffanti, Third of a Pound

From Pienza, a small town in the province of Siena, this pecorino is made with calf rennet rather than kid rennet, which is what sets it apart from its neighbors. Nero means it is the more aged version, so expect classic pecorino flavor with less of the spice.

Why you'll love it

• Calf rennet — a different rennet than most pecorino, which softens the paste and the finish.
• The more aged one — Nero is the longer aged of the two, so the flavor is deeper, not sharper.
• Less spice, more depth — classic pecorino character without the peppery burn on the back end.
• Raw sheep's milk — unpasteurized milk from Tuscany, which gives it real complexity.
• From Pienza — made in the province of Siena, the heart of Tuscan pecorino country.

How to enjoy Shave it over ribollita or a bowl of beans, or serve it with pears and a glass of Chianti. It is a cheese for the table rather than the cocktail hour.

A Tuscan pecorino with the spice turned down and the depth turned up.