The Pecorino di Pienza is today mostly made with veal rennet; however the more traditional cheese makers still use rennet made from plants.
The raw milk used for the production of the Pecorino enters right away the cheese-making procedure.
After the coagulation with the animal or vegetable rennet the cheese is marinated with vinegar and salt or left to dry. Then the Pecorino is left to mature in humid rooms in the Caseificio (the Dairy). The wheels of cheese are covered with walnut leafs and intermittently moistened with Tuscan Olive Oil and covered with grease and wax.
The Pecorino di Pienza is superb when pared with Montalcino’s chestnut honey and Tuscan wine, especially Chianti and Vino Nobile.