Pecorino in Pienza

Caseificio Cugusi

Raffaele and Maria Cugusi came from Sardinia in 1962 and brought their cheesemaking with them; the family still makes pecorino on the road between Pienza and Montepulciano. The dairy does not run tours of the production rooms, for hygiene reasons, but offers two ways to taste.

Picnic

At the shop you are given a basket with a board, cutlery, glasses, napkins and bread, then fill it with any of more than 20 pecorini, Tuscan salumi, preserves, honey and salad, with Montepulciano wines, craft beer or water. The tables are outdoors under a shaded pergola looking over the pastures and Montepulciano. The basket costs €3 a head; the rest depends on what you choose. Open continuously 10:00 to 17:30 from 28 March to 1 November. The area has no roof, so it does not run in bad weather. Book online, on +39 0578 757558 or at [email protected].

Guided Tasting

In a tasting room facing the church of San Biagio, an expert serves five pecorini with fruit preserves, ricotta and Rosso di Montepulciano, and shows a short film of the cheesemaking: about 45 minutes, private, in Italian, English or Spanish. Monday to Friday, 10:00 to 16:00. Tastings are aimed at groups of at least 8 to 10 people and priced on request; smaller groups are pointed to the picnic. Cancel at least 48 hours ahead.

The Shop

The farm shop sells every pecorino the dairy makes plus fresh ricotta, raviggiolo, yogurt and marzolino, every day including Sundays and holidays: from March to October 9:00 to 19:30, and from November to March 8:00 to 13:00 and 15:00 to 19:00. A second shop is in Montepulciano at Via di Gracciano nel Corso 31.

Fiera del Cacio

Every September Pienza holds the Fiera del Cacio, a fair of pecorino and other local products. Its high point is the Palio del Cacio al Fuso, an old game in which teams from each district roll whole cheeses around a wooden spindle in the middle of the main square. The comune publishes each year's date.

Pienza Itself

The Renaissance town is lined with shops selling pecorino in every age, often alongside saffron, truffles, Cinta Senese salami and pici, the thick hand-rolled pasta of the area.

Nearby

Further south, in the Maremma, Pecorino Toscano dairies such as Il Fiorino take visitors into their production rooms and ageing cave.