Pecorino delle Balze Volterrane DOP
From the cliffs of Volterra to tables across the world
Evidence traces the production of this cheese to 1400. Also known as "pecorino degli etruschi", Pecorino delle Balze Volterrane DOP was formed in the Balze. A series of landslides caused by the erosion of clayey soils created the unique, characteristic landscape of Volterra.
Characteristics
Pecorino delle Balze Volterrane is a cheese that's produced with raw and whole sheep's milk, produced from animals reared in a semi-wild system, vegetable rennet obtained from thistle florets or wild artichoke, and with fine salt.
The use of vegetable rennet instead of animal rennet gives the product organoleptic characteristics that make it sweeter than other cheeses made from sheep's milk.
This cheese has a compact structure and is not crumbly. When cut, the colour varies from white in the case of the "fresco" variety, to more or less straw yellow depending on whether "semi-mature", "seasoned" or "da asserbo".
It has a persistent scent with hints of aromatic herbs and flowers, with a long and lasting aftertaste with fresh vegetable notes and a slightly spicy finish, an aspect that becomes more intense as the aging period increases.
The breeding, production and maturing area is exclusively in the territory, carried out in the municipalities of Volterra, Pomarance, Montecatini Val di Cecina, Castelnuovo Val di Cecina and Monteverdi, all located in the province of Pisa.
Pecorino delle Balze Volterrane is a cheese that's produced with raw and whole sheep's milk, produced from animals reared in a semi-wild system, vegetable rennet obtained from thistle florets or wild artichoke, and with fine salt.
The use of vegetable rennet instead of animal rennet gives the product organoleptic characteristics that make it sweeter than other cheeses made from sheep's milk.
This cheese has a compact structure and is not crumbly. When cut, the colour varies from white in the case of the "fresco" variety, to more or less straw yellow depending on whether "semi-mature", "seasoned" or "da asserbo".
It has a persistent scent with hints of aromatic herbs and flowers, with a long and lasting aftertaste with fresh vegetable notes and a slightly spicy finish, an aspect that becomes more intense as the aging period increases.
The breeding, production and maturing area is exclusively in the territory, carried out in the municipalities of Volterra, Pomarance, Montecatini Val di Cecina, Castelnuovo Val di Cecina and Monteverdi, all located in the province of Pisa.
Gastronomy
In cooking, Pecorino delle Balze Volterrane DOP is eaten "fresh and "semi-seasoned" as an appetizer, along with cured meats and vegetables in oil, or as a table cheese. The “seasoned” or “da asserbo” variants, on the other hand, are usually grated on first courses seasoned with meat sauce, or in soups and stuffed pasta.
It goes very well with Tuscan red wines, including aged ones.
In cooking, Pecorino delle Balze Volterrane DOP is eaten "fresh and "semi-seasoned" as an appetizer, along with cured meats and vegetables in oil, or as a table cheese. The “seasoned” or “da asserbo” variants, on the other hand, are usually grated on first courses seasoned with meat sauce, or in soups and stuffed pasta.
It goes very well with Tuscan red wines, including aged ones.
