Pecorino delle Balze Volterrane DOP
Balze Volterrane pecorino
A sheep cheese made exclusively with vegetable rennet, from the thistle, and whole raw ewe's milk from the eroded balze country around Volterra. It is sold at four ages: fresco, semistagionato, stagionato and da asserbo.
Designation
- Certification
- DOP
- Category
- Cheeses
- Registered
- 2015 (Reg. UE n. 271 del 17.02.15)
Where it is made
The Balze around Volterra, province of Pisa.
How it is made
Fresco is kept 7 to 44 days; semistagionato 45 days to 6 months; stagionato 6 to 12 months; da asserbo beyond 12 months.