Casa Fiorini
The Grosseto shop of Caseificio Il Fiorino, opened in October 2024 on about 130 square metres, with its whole cheese range, fresh ricotta, cured meats, wine and craft beer.
About Pecorino delle Balze Volterrane
A raw-milk sheep cheese from five communes around Volterra, protected as a DOP since 2015. The milk must come from Sardinian-breed sheep raised in the area, and the rennet is vegetable. Four styles are recognised by age, from a fresh cheese at 7 days to the da asserbo, kept for more than a year and allowed to reach 7 kg. Sources trace the cheese to the 15th century. The da asserbo may be treated with olive oil and ash, which turns its rind grey.
Made in: The communes of Volterra, Pomarance, Montecatini Val di Cecina, Castelnuovo Val di Cecina and Monteverdi Marittimo, Pisa province
On the plate
A sweet start, then fresh vegetal notes with aromatic herbs and flowers, and a slight peppery finish that sharpens as the cheese ages.
Rind: natural crust
Wine and cheese
What to pour with Pecorino delle Balze Volterrane
Chianti Classico Gran Selezione Tuscany
Our pickThe stagionato and da asserbo (6 to over 12 months) are firm, herbal and peppery. Gran Selezione, the top Chianti Classico tier, is full-bodied with firm tannin and high acidity, so a wheel of that age is not overwhelmed.
Brunello di Montalcino Tuscany
Our pickThe stagionato and da asserbo styles are firm with herbal notes and a peppery finish, enough to meet a Brunello's tannin and length. Choose a cheese aged 6 months or more so the wine is not left alone.
Bolgheri (Cabernet and Merlot blends) Tuscany
Our pickThe stagionato and da asserbo are firm with a peppery finish. Bolgheri reds, built mainly on Bordeaux grapes, bring tannin and high acidity, enough structure for a wheel of 6 months or more.
Vernaccia di San Gimignano Tuscany
Our pickA fresco of 7 to 44 days starts sweet and turns to fresh vegetal, herbal notes. Vernaccia's crisp acidity and lightly bitter finish keep pace with that herbal edge without weighing on the sweetness.
The grapes behind these winesSangiovese GrossoSangioveseCabernet SauvignonVernacciaMerlotCabernet Franc
From the source
Where to buy and taste it
Antichi Sapori di Pienza
Zazzeri family shop on Corso il Rossellino selling fresh and aged Pecorino di Pienza, Cinta Senese salumi, wine and olive oil, with an online shop for orders.
Pieragnoli Bottega
Bottega of the Pieragnoli dairy and salumeria at Vaiano, open weekdays and Saturday morning. The house catalogue covers cheeses, pecorini, cured meats, pasta, wine and oil.
Cheese experiences nearby
Fiera del Cacio, Pienza
Pienza's cheese fair, started in 1974 on the initiative of the Pro Loco's first president: pecorino stalls and local food, demonstrations and children's activities, and the Cacio al Fuso game, in which the town's six contrade roll pecorino wheels toward a spindle in Piazza Pio II.
Il Segreto del Pecorino at Caseificio Il Fiorino
Guided visit of the Fiorino dairy and its natural ageing grotto, then a tasting of four pecorini with fresh ricotta, honey and preserves, bread and a glass of sparkling wine. The 4-hour Sulle Vie della Transumanza route (60 EUR) adds a tour of medieval Roccalbegna and six pecorini. By reservation only.
Caseifici Aperti, Pecorino Toscano DOP open dairies
Annual programme of the Pecorino Toscano DOP consortium: free guided visits to a few member dairies, among them Busti, Il Fiorino and Caseificio Sociale Manciano, showing how the cheese is made. Each dairy sets its own visit dates and takes bookings by its own contact.
Busti dairy tours with tasting
Guided routes through the Busti dairy, each ending with a tasting. Four formats: Nonna Emma (4 cheeses), La Pec (3 cheeses with La Pec ricotta), Pecorino Toscano DOP (4 cheeses and Tuscan charcuterie) and Grotte (5 cheeses and a hot first course, plus the ageing cave visit). Minimum 2 participants.
Tasting and visit at Corzano e Paterno
Tasting of four wines with a board of four cheeses, or a guided tour of the winery and dairy (the dairy is seen from outside) followed by the tasting. Tastings and visits run Monday to Saturday by reservation, for up to 20 people; tours leave at 11:00 and 16:00, the afternoon one in summer only for the larger board.
Pienza Pecorino cheese tour (Valdichiana Living)
Three-hour visit to a working sheep dairy, seeing cheese processing and tasting Pienza pecorino at different stages of ageing. Booked through the Strada del Vino Nobile di Montepulciano, which lists departures at 10:30 or 16:00; Visit Tuscany lists the operator as Valdichiana Living and a 13:00 slot. Transport on request.
Pecorino delle Balze Volterrane: questions
What are the age categories of Pecorino delle Balze Volterrane?
Fresco from 7 to 44 days, semistagionato from 45 days to 6 months, stagionato from 6 to 12 months and da asserbo over 12 months.
How heavy is it?
0.6 to 2 kg for the fresco, semistagionato and stagionato, and up to 7 kg for the da asserbo.
What milk is used?
Raw whole sheep's milk from Sardinian-breed sheep, with vegetable rennet.
Same cheeseboard
More cheeses from Tuscany
Plan the trip
Visit Pecorino delle Balze Volterrane country
Tastings and tours where it is made, and somewhere to stay.
Tuscany
Small Group Tuscany Wine Tasting Safaris with Lunch / Dinner
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Sources: protection register, www.qualigeo.eu, www.agraria.org. The drawing is made from the cheese's recorded shape, rind and paste, not a photograph.