Caseificio Cugusi
Caseificio Cugusi: Award-Winning Pecorino di Pienza
Experience the pinnacle of Tuscan dairy with Caseificio Cugusi, a historic farm where tradition and nature meet in the heart of the Val d’Orcia (a UNESCO World Heritage site). Using only raw milk from their own 200-hectare pastures, the Cugusi family produces the world-renowned Pecorino di Pienza, following a meticulous farm-to-table process that begins at dawn.
Artisanal Craftsmanship from Pasture to Gallery
At Caseificio Cugusi, quality is never rushed. The production cycle is a testament to authentic Italian craftsmanship:
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Fresh Daily Milking: The process starts at 5 a.m., with pasteurization beginning just one hour later to preserve the milk's floral aromas.
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Traditional Maturation: Every wheel is aged on fir wood planks, carefully hand-turned every day to ensure perfect aeration and texture development.
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Heritage Techniques: From olive oil grounds to tomato conserve treatments, each rind tells a story of ancient preservation methods.
A Selection of Fine Tuscan Sheep Cheeses
The Cugusi collection offers a sensory journey through different aging periods and techniques:
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Fresh Pecorino (Fresco): Matured for just 15 days, featuring a soft, milky texture and delicate flavor.
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Semi-Aged (Semistagionato): Aged for 3 months, available with a classic yellow rind or the traditional red rind (treated with tomato).
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Aged Riserva (Stagionato): A bold, complex cheese matured for at least 7 months, hand-rubbed with olive oil grounds for a dark, intense finish.
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Specialty Fermentations: Discover rare selections fermented according to ancient Tuscan traditions, offering unique and unforgettable flavor profiles.
Why Choose Cugusi Pecorino?
Caseificio Cugusi is not just a producer; they are Artisans of Taste. By controlling the entire supply chain—from the grass the sheep eat to the final aging room—they guarantee a cheese of unquestionable purity and fine taste. Whether you are building a professional cheese board or looking for the authentic flavor of Pienza, Cugusi represents the gold standard of Italian Sheep Cheese.
Bring the flavors of Val d’Orcia to your home. Shop the Caseificio Cugusi collection now.
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Fresh Pienza cheese Caseificio Cugusi , Tasting notes:
A fresh cheese made from a mixture of sheep's and cow's milk, the rind is white in colour and the texture of the paste is tender with a mild and delicate flavour reminiscent of the taste of fresh milk.
Label:
Ingredients: pasteurised sheep's milk, rennet, lactic ferments, salt. Surface treated with preservative E 203. Non-edible rind.
Milk origin: Italy
Produced with milk from the Cugusi farm in Pienza and the Val d'Orcia.
Caseificio Cugusi Silvana s.r.l. S.S. per Pienza via della boccia, 8 Montepulciano Siena
Average nutritional value per 100g of product:
energy 1407kj-340kcal, fat 29.1g of which saturated 21g, carbohydrates 3.1g of which sugars 2.1g, protein 16.3g, salt 1.1g
Caseificio Cugusi:
The farm only uses its own milk from pastures extending over 200 hectares in the Val d’Orcia area, the first milking takes place at around 5 a.m. and the pasteurisation process begins at 6 a.m. Production is carried out with the utmost care and attention at every stage, which allows the farm to produce a cheese of unquestionable quality and fine taste. The maturing process takes place on fir wood planks, turning the cheeses daily. The company mainly produces three types of cheese: fresh cheese, which takes no more than 15 days to mature and has a soft texture and a light skin; semi-matured cheese, which matures for 3 months and has either a yellow skin or a red skin (if treated with tomato conserve); and finally, matured cheese, which requires at least 7 months of maturing and is characterised by a dark-coloured skin treated with olive oil grounds, these are only the macro-categories of cheeses produced by these artisans of taste, in fact their products also feature various cheeses fermented according to ancient traditions and other types of cheese that require special processing to guarantee unique tastes
Semi-mature Pecorino di Pienza Caseificio Cugusi , Tasting notes:
Pecorino with a soft and compact white paste, the flavour is delicate but unique, which has led this pecorino to be recognised all over the world
Label:
Ingredients: pasteurised sheep's milk, rennet, lactic ferments, salt. Surface treated with preservative E 203. Non-edible rind.
Milk origin: Italy
Produced with milk from the Cugusi farm in Pienza and the Val d'Orcia.
Caseificio Cugusi Silvana s.r.l. S.S. per Pienza via della boccia, 8 Montepulciano Siena
Average nutritional value per 100g of product:
energy 1862kj-453kcal, fat 36.2g of which saturated 21.2g, carbohydrates 3.9g of which sugars 1.1g, protein 28g, salt 2.3g
Caseificio Cugusi:
The farm only uses its own milk from pastures extending over 200 hectares in the Val d’Orcia area, the first milking takes place at around 5 a.m. and the pasteurisation process begins at 6 a.m. Production is carried out with the utmost care and attention at every stage, which allows the farm to produce a cheese of unquestionable quality and fine taste. The maturing process takes place on fir wood planks, turning the cheeses daily. The company mainly produces three types of cheese: fresh cheese, which takes no more than 15 days to mature and has a soft texture and a light skin; semi-matured cheese, which matures for 3 months and has either a yellow skin or a red skin (if treated with tomato conserve); and finally, matured cheese, which requires at least 7 months of maturing and is characterised by a dark-coloured skin treated with olive oil grounds, these are only the macro-categories of cheeses produced by these artisans of taste, in fact their products also feature various cheeses fermented according to ancient traditions and other types of cheese that require special processing to guarantee unique tastes
