Pistoia Mountains Pecorino
In the Pistoia mountains and the Valdinievole hills there are families of shepherds and dairymen who produce sheep cheese as they did a hundred years ago: they lead their herds to the high pastures, they use natural rennet and, above all, they have never considered pasteurizing the milk. Their “pecorino” cheese is not as renowned as others in Tuscany, but it is probably for that reason that it is still made with the traditional recipe using raw milk, a true rarity in the Tuscan dairy sector. It is usually served in many ways: local people enjoy it with “polenta” (corn porridge) or pears or “necci” (typical pancakes of chestnut flour).
The Pecorino from the Pistoia Mountains is recognized as a Slowfood Presidium. This means that it is considered a product of excellence in danger of disappearing and that must be protected, for its cultivation techniques, its close link with the production territory and its distinguishing quality.
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