The Pienza Pecorino Verdi Pascoli cheese is produced by the Azienda Agricola Bagnolo farm in Podere S. Polo, near Pienza, in the province of Siena. This mature Pecorino di Pienza cheese is made from pasteurized sheep’s milk obtained directly from the farm’s own pastures. Every phase in the cheese making process, from the milking of the sheep to the production and selling of the Pecorino cheeses, takes place within this family-run farm. This ensures that the Tuscan cheese is produced with the utmost care and that the age-old traditions of the Pienza area are rigorously respected. The animal feed is carefully checked and selected so that the sheep produce prime quality milk, the ageing of the cheese is followed step by step, and each stage in production is carried out according to the seasons. The only ingredients added to the milk to make the Pecorino Toscano cheese are milk enzymes, rennet and salt. The sheep’s milk cheese is left to age for more than 3 months on wooden boards. During ageing, the rind is hand-treated with ash and olive oil (the farm’s own produce), which serves to protect the exterior and encourage slow ageing of the cheese. The Verdi Pascoli Tuscan Pecorino has a a flaky texture and a sweet, full-flavoured taste reminiscent of freshly-obtained milk and the wild herbs growing in the pastures around Pienza. Vivere la Toscana recommends enjoying this cheese with some unsalted Tuscan bread and a drizzle of Millefiori honey, or some Cinta Senese salami. The rounds of Pecorino weigh approximately 1 kg.