The Secret to a Great Pecorino Cheese

“To make a great pecorino, you must know what your sheep eat, how they live,” explained Giancarlo Floris a few days later. Mr. Floris is the owner of Caseificio Piu, another organic farm, home to 1,400 sheep, and some of the most celebrated pecorino di Pienza. He moved to Tuscany from Sardinia when he was only 18. “Half of my sheep eat wild herbs; their milk is very strong. Half eat planted grains so their cheese tastes softer. A great pecorino should always taste different.”

From “Going to the Source for a Sacred Italian Cheese,” by Danielle Pergament for the New York Times; Photo by Susan Wright (@sw_photo) 

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