Pecorino Foglie di Noce Fattoria Buca Nuova

Tuscan peasant families, by ancient tradition, had the habit of preserving the forms of pecorino cheese by placing them in terracotta jars. With this system it was possible to obtain a long-matured and particularly tasty cheese because it could "breathe" through the terracotta and at the same time absorb the natural scent of the walnut leaves. This ancient tradition, typical of Pienza and the Val d'Orcia area, was revived to create the "Foglianoce Reserve".