“Barbabecco” cheese owes its name to the omonymous plant “Tragopogon pratensis L.”, which grows spontaneously in the grazing lands of Val d’Orcia.
Thanks to the presence of Penicillium Candidum, a thin layer of white mould covers the rind and after few ripening days, its texture starts to be more and more creamy until becoming spreadable. In order to keep the pure white rind edible, it is essential to wrap it up.
“Barbabecco” cheese stands out for his sweetness and pleaseant hints of mould. As the aging process goes on, the cheese gains in flavour while remaining creamy.
Our advice is to enjoy it with long cured hams and acid wines or dry Spumante.
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