Pecorino Di Pienza Semistagionato Podere Bagnolo


Seasoned about 40 days in fir boards.

with a typical red crust, as it is treated on the surface, according to the tradition of Pienza, with tomato sauce.

Ingredients: pasteurized sheep’s milk, rennet, salt, milk enzymes.
Crust: red, browned
Pasta: the pasta is buttery and soft in winter and almost compact and crumbly in spring –
summer, with a taste of ripe milk.

Important: The Pecorino Cheese is a handmade product, and as such is different in weight from shape to shape.
Half Pecorino cheeses may also differ slightly in weight.
Passione Toscana, like the producers, is committed to keeping this aspect as light as possible, but the weight may be slightly higher or lower than indicated.



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About the producer, Podere Bagnolo :

The Podere Bagnolo farm is family-run and has always respected the highest standards of organic production.

The over 800 sheep graze every day in the meadows surrounding the property, and produce a very fresh and healthy milk that is immediately processed and transformed into the famous Pecorino di Pienza.

Each sheep is milked twice a day for about 9 months of the year with an electric milking machine that gives guarantees of hygiene, the milk ends up directly in a refrigerator and transported to the farm dairy for processing.

The milk can be used raw or it can undergo heat treatment until pasteurization.

At Podere Bagnolo, Pecorino Di Pienza is produced by sheep grazing in the meadows of the Val’d’orcia, rich in three herbs: ascentium, beetroot and mint.


0.6kg Approximately, 1.2kg Approximately


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