Fattoria Buca Nuova

PECORINO DI PIENZA

dal 1982

In 1966 Pietrino and Maria moved from Sardinia to Montepulciano in an old rural country house called “Buca Nuova”

Italian milk

Artisanal method

Tradition and innovation

Italian milk

Artisanal method

Tradition and innovation

Since 1982, Fattoria Buca Nuova has been processing sheep's milk from selected farmers.


Today, we produce Pecorino cheese according to the traditional technique.

The processing

We still follow the old productive process.

Pasteurised milk, selected lactic cultures, rennet and salt.

MANUAL DRY SALTING

The manual dry salting guarantees the right flavour and the correct formation of the rind.

CONTROLLED RIPENING

The ripening in a controlled environment guarantees the correct evolution.

caseificio a Pienza: latte di pecora
caseificio a Pienza lavorazione del pecorino
Caseificio Pienza: pecorino
Caseificio Pienza: forma di pecorino

CHEESE FOR ALL TASTES

The research for genuine raw materials, the dedicated attention to each production phase, the never ending experimentation for excellent cheeses. We produce cheeses for all tastes, from the classic Pecorino cheese to special versions.

CHEESE FOR ALL TASTES

The research for genuine raw materials, the dedicated attention to each production phase, the never ending experimentation for excellent cheeses. We produce cheeses for all tastes, from the classic Pecorino cheese to special versions.

Our products

Traditionals

Pecorino di Pienza is a cheese made with pasteurised sheep's milk, calf rennet and salt. The traditional processing technique characterises the tastes of sweetness and roundness.

Our products

Traditionals

Pecorino di Pienza is a cheese made with pasteurised sheep's milk, calf rennet and salt. The traditional processing technique characterises the tastes of sweetness and roundness.

Flavored

The practice of flavouring cheese is relatively recent and represents the possibility of creating new combinations or enhancing the union between cheese and noble raw materials such as truffles and chilli peppers.

Flavored

The practice of flavouring cheese is relatively recent and represents the possibility of creating new combinations or enhancing the union between cheese and noble raw materials such as truffles and chilli peppers.

Refined

The affinage of cheeses is a very ancient custom which aims to give the cheese organoleptic characteristics and shelf life deriving from the environment and from the elements with which it is placed in contact for more or less long times. Only the best wheels produced during the spring are destined for these particular productions.

Caseificio Fattoria Buca Nuova a Pienza

Refined

The affinage of cheeses is a very ancient custom which aims to give the cheese organoleptic characteristics and shelf life deriving from the environment and from the elements with which it is placed in contact for more or less long times. Only the best wheels produced during the spring are destined for these particular productions.

Specials

This category includes those products that are the result of innovation and creativity applied to the production process. No matter the imitation of known products, the goal is a balanced product that respects the standards established by production technology and commercial needs considering the sensory aspect.

Caseificio Pienza: formaggi speciali

Specials

This category includes those products that are the result of innovation and creativity applied to the production process. No matter the imitation of known products, the goal is a balanced product that respects the standards established by production technology and commercial needs considering the sensory aspect.

NEWS

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