he “Pecorino delle Balze Volterrane DOP” has a long history in this area as we have proofs of its existence since ‘400 from Pantaleone from Confienza and later in the ’700 from the letters between the famous scholar and archaeologist Guarnacci Mario and his teacher Salvini. In these letters they indicate the strong appreciation for the “Volterran cheese” as it was called then. The milk intended for producing the “Pecorino delle Balze Volterrane DOP”, must be produced and processed strictly in a well determined geographical area, which includes Volterra, Pomarance, Montecatini Val di Cecina, Castelnuovo Val di Cecina and Monteverdi. The main characteristic of “Pecorino delle Balze Volterrane DOP”, comes primarily from the particular production method based on the use of rennet made from the flowers of the thistle plant, present in abundance in this area. This and the pastures morphology determine the main differences with other cheeses obtained with sheep milk, mainly from an organoleptic point of view. In particular, are perceptible peculiarities relating to the flavor, which is unexpectedly sweet for a pecorino cheese, and to the perfume, which is given by the thistle plant as well as from local herbs and flowers, whose essences, thanks to the low processing temperature, remain undissolved and characterize the finished product. The sheep are raised in semi-wilderness and spend most of their time feeding with fresh grass on the pasture, while supplementation is given by fodder and grain free from GMOs. This cheese is great for the preparation of tasty dishes and interesting pairings.

The raw whole sheep's milk is heated to a very low temperature – about 32°C - to preserve all the qualities and give the right flavour to the cheese. The taste is also provided by the use of mesophilic enzymes that withstand low temperatures.The curd is cut to obtain the size of a grain of rice.Unlike the other pecorino cheeses, this one is not “stewed” but is dried at room temperature for about 6 hours. We manually salt it and leave it to rest for another 48 hours. Delightful, to be paired with white sparkling wines and soft beers.

It’s considered a cold cheese given the low temperature of the raw milk cooking, 30 ° C. The cheese mass is cut in semi-large pellets, of the size of the wheat grains. Once the curd is kept stirring at a constant temperature for several minutes. This cheese is not subject to any stewing. It is left to dry at room temperature for about 5/6 hours, until the dough reaches its proper pH. Velathri was the ancient name of Volterra. This pecorino cheese is perfect in appetizers combined with raw vegetables carpaccio, a little warmed up with bread and perfectly accompanied by medium body red or white wines.

Our Pecorino Maschio (male) is a real Champion! In fact, on 3rd September 2005, we proudly presented our "Maschio" in the contest for the Excellence of Organic Cheese, organized by Biocaseus in collaboration with ONAF (National Organization of Cheese Tasters), AIAB (Italian Association for Organic Agriculture) Piemonte, Slow Food and Cittàdel Bio. Maschiowas awarded with the Silver Medal. Toobtain this type of cheese, the milk is heated up to a temperature of about 40 ° C, than the lactic ferments and the rennetare added. The cheese mass is cut with the “spino” until obtaining lumps the size of a grain of rice. It is left to rest for a short period before transferring the curd in the cylindrical shape moulds. The derivative is then inserted into the machine called "cassone" for the “stewing”process which lasts about 4/5 hours at a constant temperature of about 35 ° C, where the cheese is revolved every hour. Once the stewing is over, the cheese is manuallysalted with fine salt. You can define this cheese "Pecorino Maschio" only with at least 8 months aging. It’s a very versatile and delicatePecorino, suitable for matching with important red wines or an excellent combination with sparkling wines. Delicious when enjoyed just with Tuscan bread, but interesting in combinations with fresh or processedfruits

The signor G. pecorino” was created by chance! Today, it is a highly demanded cheese and truly appreciated by customers especially in the US market. It can be preparedwith raw milk, in this case the milk is heated up to reach a temperature as to allow the curd to act and transform milk into a cheese mass.“Mister G.’s” can also be obtained with pasteurized milk. A very fresh pecorino with a white and creamy dough. When cut, it tears soft and sweet drops of soft cheese. The“Signor G. Pecorino” is perfect to taste just on a slice of toast, accompanied by a full-bodied red wine or a good beer.

Pecora Nera” is an aged pecorino cheese processed with cold dough. A very tasty cheese which evolves out of our“Velathri” pecorino, which, after 8 months aging, it becomes “La PecoraNera”. During its preparation and aging, it is constantly washed and spun by hand to check its quality. It passes its last months drying on boards of fir wood. It has an intense aroma, hints of underbrush and mushrooms. The taste is savoury, slightly spicy with increasing spiciness along with the ageing. Very long persistence, with a complex aftertaste of humus and chestnut. It is definitively a cheese of great impact, for the revival of the great traditional Tuscan dishes, like “Pici with mullet fish sauce alla Livornese” with the addition of "La pecora nera" flakes. It is also very good when served“au naturel” with homemade bread and a glass of a good red wine