Following a four-month aging, the wheels are wrapped in walnut leaves and matured for three more months in terracotta jars. The result is a tangy, nutty cheese with a tannic finish.
Pecorino di Pienza Seasoned Under Walnut Leaves
£42.90
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In stock
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DESCRIPTION
Description: After initial aging, this Pecorino Seasoned Under Walnut Leaves rests for months wrapped in walnut leaves inside traditional terracotta jars. The leaves impart earthy, tannic notes that complement the cheese’s rich, savoury body, creating an aromatic balance between strength and elegance. A truly distinctive flavour experience.
How to use: A traditional Tuscan treasure, this Pecorino Seasoned Under Walnut Leaves develops a rustic aroma and a hint of walnut bitterness. Enjoy it as once done in the countryside with white bread and a flask of red wine or try it with chestnut honey and dried fruit. To fully appreciate its flavours and aromas, it’s best to let the Pecorino come to room temperature before enjoying it.
Size: 0.6 kg
How to preserve: the product is sold under vacuum. If it isn’t possible to put it under vacuum again, it is advisable to keep it where temperature is around 15-18 degrees (if not possible, the next best location is the part of the fridge that is least cold), with low humidity and using a wrap that allows air to flow (no plastic film roll, a cotton cloth is better). In any case, it is important to always check the appearance and smell of the product before consuming it, in order to ensure its healthiness.
Note: as this is an artisanal product, the reported weight of the item serves as an indication; the actual weight of the product may vary slightly from the reported figure. Moreover, if you wish to purchase the whole cheese wheel, please select “2” in the quantity box above.
Rooted in the hills of Pienza, Caseificio Cugusi remains faithful to the time-honoured methods of Tuscan cheesemaking. Every step from milking their own sheep to natural maturation is guided by care and respect for tradition. Their Pecorini, including the award-winning Gran Riserva, stand among the finest expressions of Italy’s artisanal heritage.
Pecorino di Pienza Seasoned Under Walnut Leaves – A Rustic Elegance Rooted in Tuscan Heritage
Pecorino Seasoned Under Walnut Leaves is one of the most characterful expressions of traditional Tuscan cheesemaking, a product that blends ancestral rural practices with the refined sensibility of today’s artisans. This extraordinary cheese owes its distinct personality to an ancient method once used by farmers to enrich and preserve their wheels: enveloping them in freshly gathered walnut leaves. What began as a simple way to protect cheese during its maturation has evolved into a craft that imparts depth, intensity, and a unique aromatic signature. Produced by the Cugusi family in the serene landscape between Montepulciano and Pienza, this Pecorino reflects the authenticity and patience of Tuscany’s pastoral culture. Beneath its rustic, leaf-marked rind lies a cheese of remarkable harmony savoury, full-bodied, and subtly tannic, with aromas that evoke forests, autumn air, and the richness of the land. Every wheel is a tribute to the bond between nature and tradition.
The Ancient Tradition of Walnut Leaf Ageing
Ageing Pecorino in walnut leaves is a practice rooted in the rhythms of country life. In the past, farmers would collect walnut leaves at the height of their fragrance and use them to wrap wheels that had already undergone an initial ageing. Placed inside terracotta jars and stored in cool cellars, the leaves created a natural cocoon that both protected the cheese and infused it with their characteristic aroma. The leaves absorb moisture and release gentle tannins, encouraging a slow, steady maturation. At Caseificio Cugusi, this time-honoured technique is carried forward with precision and care. After an early stage of ageing, each wheel is wrapped by hand in layers of walnut leaves and placed in traditional terracotta vessels, where it rests for several months. During this period, the leaves interact intimately with the rind, lending the cheese its earthy complexity and deep, enveloping perfume. The resulting Pecorino is robust yet refined: the initial impression is savoury and rounded, followed by hints of woodland, dried herbs, and a delicate walnut bitterness. Its aroma recalls cool cellars, foliage, and soil after rain, while the paste remains compact, aromatic, and full of character.
A Taste Shaped by Nature and Time
Pecorino Seasoned Under Walnut Leaves reveals a flavour profile that is both rustic and elegant. The maturation inside terracotta jars enhances the cheese’s natural richness, while the leaves introduce a subtle tannic note that balances its savoury core. The taste unfolds gradually first earthy and structured, then warm and lingering, with echoing notes of walnut husk and countryside air. This Pecorino embodies the spirit of Tuscan simplicity: intense but never harsh, complex but never overwhelming. The walnut leaves do not overpower; instead, they frame the cheese’s inherent qualities, sharpening its depth and creating a harmonious interplay between milk, leaf, and time. As it warms, the aroma deepens and the flavours soften into a beautifully integrated whole. The experience is evocative, grounding, and unmistakably tied to the landscapes of the Val d’Orcia.
How to Enjoy Pecorino di Pienza Seasoned Under Walnut Leaves
To fully appreciate its aromatic intensity, this Pecorino Seasoned Under Walnut Leaves should be enjoyed at room temperature. Allowing it to rest for half an hour awakens its fragrance and brings out its characteristic balance of savoury richness and gentle bitterness. Its pairings honour both tradition and indulgence. Enjoy it as once done in the Tuscan countryside with fresh white bread and a simple flask of red wine — or explore more refined combinations. Chestnut honey highlights its earthy sweetness, while dried fruits such as figs or walnuts echo its woodland notes. It also shines in rustic dishes, crumbled over polenta or served alongside cured meats during an aperitivo. Its structured flavour makes it a superb companion for robust red wines, particularly those with warm, earthy undertones. In the kitchen, small slices can enrich salads, enhance grain bowls, or elevate a cheese board with their striking aroma. The cheese’s intensity lends itself to thoughtful, minimal pairings that spotlight its unique character.
Preserving Its Authentic Character
To protect its nuanced aroma, Pecorino Seasoned Under Walnut Leaves is typically sold vacuum-sealed. Once opened, it should be stored in a cool, dry place between 10°C and 14°C, wrapped in breathable materials such as waxed paper or cotton cloth. This allows the cheese to mature gently while preserving its intricate balance of humidity and flavour. Plastic wrap should be avoided, as it traps moisture and can compromise the rind. If refrigeration is necessary, keep the cheese in the mildest section of the fridge and remove it at least 30 minutes before serving to restore its full fragrance and pliability. Proper care ensures that the cheese retains its rustic charm and aromatic depth, just as the artisans intended.
A Taste of Tuscany’s Forested Soul
To savour Pecorino Seasoned Under Walnut Leaves is to encounter a fragment of Tuscany’s woodland heritage. It captures the scents of walnut groves, terracotta cellars, and leaves gathered by hand a quiet dialogue between land and craft. In the hands of Caseificio Cugusi, the ancient tradition of walnut leaf maturation becomes a celebration of time-honoured wisdom. Each wheel carries the imprint of nature and the dedication of those who transform simple ingredients into something profound. Rich, aromatic, and deeply evocative, this Pecorino is not merely a cheese, but a sensory journey into the heart of rural Tuscany a place where every leaf, every jar, and every moment of ageing contributes to a story told through flavour.
