Pecorino di Pienza is produced from sheep's milk in a small Italian town in Tuscany and has been produced using the same methods for thousands of years. The cheese is considered gourmet in other parts of the world, but is a common yet delicious addition to meals in Pienza.
This gourmet cheese is much less salty than the Romano version of sheep's milk cheese; the Romano variety is often used as a cooking cheese. The Pienza version has a milder flavor and can be grated as a culinary accent to pasta and risotto in place of Parmesan.
The cheese can also be shaved in thin slices and served with cured meats. This Pienza cheese also tastes great with drizzled with chestnut honey or another medium brown honey variety; the sweet flavor of the honey pairs nicely with the creaminess of the cheese.
Since this soft cheese is a great addition to a meat and cheese platter and the contents of the platter are often enjoyed with wine, it's best to choose a wine that matches the age of the cheese.
A red wine like Vino Nobile di Montepulciano
is a perfect pairing for this variety of sheep's milk cheese. A white wine is ideal if the cheese has not aged much; white wines that taste delicious with the cheese include pinot grigio.