Pecorino della Montagna Pistoiese
Pistoia Mountain Pecorino
A handful of families in the mountains above Pistoia still make sheep's cheese as they did a century ago: mountain-meadow grazing, natural rennet and raw milk, which makes them rare in Tuscany. Their flocks are the black Massese, which lambs three times in two years, so milk runs all year and the same farms also turn out raviggiolo and ricotta.
Designation
- Certification
- Slow Food Presidium
- Category
- Cheeses
Where it is made
Pistoian mountain comuni, Pistoia province
How it is made
The sheep are wintered on hay, maize, bran and oats alone. Cheese is available year round within the Massese lactation cycle, though the fresh pecorino is at its best in spring and autumn.