Among alle the ripening methods that tuscan rural families have passed down, the one using walnut leaves is by far the most original one. Cheese wheels are washed with olive oil and then stored in terracotta pots interchanged with dried walnut leaves.
By this maceration process we obtain a long aged and savoury cheese, since it “breathes” through terracotta and absorbs the natural aroma of walnut leaves.
As a result, its flavour and smell are very distinctive. It combines perfectly with figs, fresh fruits
and straw wine.
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