CASEIFICIO VALD'ORCIA

The production of Cacio di Pienza is a tradition with ancient origins that has been passed down from generation to generation to this day. Milk producers have come together in the Cooperativa di Cotignano, using and preserving the typical methods of processing: sourcing milk with special aromas imparted by herbs typical of the pastures of Val d'Orcia, refined aging techniques, and, above all, a particular care for the quality of the cheese. The cooperative transforms almost all of the available milk in an efficient CE-compliant facility: it is capable of processing a significant quantity and producing various types of pecorino to satisfy a wide range of tastes. Production occurs exclusively with sheep's milk.