While exploring the surrounding countryside, it is not uncommon to see flocks grazing freely. The sheeps feed on the aromatic herbs offered by the clay soil of the Val d’Orcia. The result is a particularly tasty milk with an intense smell. The processing of this excellent raw material gives rise to a Pecorino cheese with a unique taste, excellent in each version. Unripe, semi-ripened, ripened for 6 or 18 months, fermented in marc or wrapped in walnut leaves, flavoured with pepper, chili pepper, or truffle.
From time immemorial, Pienza is the capital of the Pecorino cheese.