Pecorino al Tartufo is an Italian, raw, sheep's milk cheese encrusted with small specks of white and black truffles from the area between Volterra and San Miniato. It is aged for thirty days and pairs well with boar cold meats and a good red wine.

Pecorino al Tartufo

Caseificio Pinzani Srl

Pecorino allo Zafferano is an Italian, raw, sheep's milk cheese infused with purest San Gimignano saffron to produce a unique product that has an intense aroma of sheep's milk and saffron but a delicate taste with a compact and buttery paste. It is best enjoyed with fruits or squash preserves or to augment the flavour of saffron risotto.

Pecorino allo Zafferano

Pecorino Nero is an Italian, raw, sheep's milk cheese produced by the Caseificio Pinzani. It is soft cheese, aged for thirty days with a milky white paste and a subtle yet pungent taste that is a result of the sheep milk from the Volterra Cliffs. It goes perfect with cold meats, beans and fresh seasonal vegetables.

Pecorino Nero

Tartufo Riserva is an Italian, raw, sheep's milk cheese encrusted with small specks of white and black truffles and at least 6 months for a firmer, compact paste. The cheese pairs well with cured raw beef and garden rocket salad seasoned with Tuscan extra virgin olive oil.

Tartufo Riserva

Classico Riserva is a limited raw sheep's milk pecorino aged for over 12 months to give cheese connoisseurs the complete pleasure of a complex, full-flavoured true Pecorino. The interior of the cheese is compact with flavour that is forceful with aromatic hints. As the cheese ages, the rind is likely to darken. The cheese is best enjoyed with a full-bodied red wine such as Brunello di Montalcino.

Classico Riserva

I' Blu is a raw sheep's milk pecorino prepared by adding penicillium moulds to the curds that kick-starts during the aging period when the rind is pierced with pins. This results in a marbled blue-grey-green streaks paste with a creamy texture. It offers a pronounced taste and a unique aroma that pairs well with a sweet wine like Moscato or Passito.

I' Blu

Ricotta di Pecora is an Italian whey cheese produced by Caseificio Pinzani from raw, sheep's milk. Since it is rich in protein and amino acids, the cheese is easily digestible and a must in many people’s diet. Ricotta di Pecora tastes excellent by itself but is more delicious if sprinkled with sugar or accompanied by honey and Vin Santo dessert wine. It also goes well with seasonal salads and fresh vegetables seasoned with extra virgin olive oil.

Ricotta di Pecora

I' Serbo is a raw sheep's milk pecorino aged for over 12 months due to which it displays a significant rind and a compact paste riddled with a few eyes. The long aging allows for the full development of grassy scents and flavours. The taste is full and sharp that becomes even more forceful with aging. The cheese is best enjoyed with chestnut or strawberry tree honey, or simply grated over the traditional Italian recipes.

I' Serbo

Classico Pecorino Senese is a raw sheep's milk pecorino made exclusively by hand using an old Senese recipe that dates back to a thousand years. Thanks to over 3 months aging, the interior of the cheese is compact and buttery with colour varying from white to straw and flavour that hinges on slightly sharp and delicate. Classico Pecorino Senese is best enjoyed with Chianti Classico together with honeys, pears or compotes.

Classico Pecorino Senese

Pecorino con caglio vegetale is an Italian, raw, sheep's milk cheese made with vegetable rennet. It is subtle on the palate with a slightly bitter aftertaste, distinctive of artichokes. It is perfect in vegetarian diets. The cheese is an ideal accompaniment to a vegetable dip.

Pecorino Con Caglio Vegetale

Lo Sburrato is an Italian, raw, sheep's milk cheese with a soft and natural crust. It is aged for at least 45 days and the prolonged curing tends to darken its rind. Sburrato has a very creamy paste, sweet flavour and an aromatic smell. Tastes delicious with good fresh bread.

Lo Sburrato

Pecorino al Pepe is an Italian, raw, sheep's milk cheese produced by Caseificio Pinzani. It is aged for twenty days and then covered with a pepper encrusted rind. The ground black pepper provides a sharp, spicy contrast against the delicate taste of the Pecorino.Grate the cheese on spaghetti with a Vernaccia from San Gimignano.

Pecorino al Pepe

I' Serbo is a raw sheep's milk pecorino aged for over 300 days due to which its surface is covered with natural moulds. But beneath lays a paste that is rich in flavour with complex, aromatic sensations. In fact, the rare fermentation process makes the pate even more creamier with age. The cheese is best enjoyed with a full-bodied red wine.