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Pecorino is a name given to a style of sheep's milk cheese made in Italy.  
We specifically love and adore Pecorino Toscano, which for us is "way-more" than just a type of cheese.  
It is a symbol of a region called the Maremma…and is also home to Luisa.  This particular part of Italy is riddled with rolling hills, winding roads, and hillsides covered with olive trees and grazing sheep.  There is something magical about the light, the air, the sky, the stone buildings, or maybe it's the beautiful traditions that have never faded.  Pecorino is produced in most villages across Italy with varying shapes and sizes and is always "Ours is the best, just ask anybody!"  This cheese, of very ancient origin, dates back to the Etruscan period and to this day retains the perfect balance of simple and rustic.  
Pecorino can be young or aged or somewhere in the middle. We prefer them to be not too old, not too young, a bit firm with good oiliness, just beyond bland but just before reaching overly sharp. Most pecorinos are oily cheeses.  Sheep's milk contains a very high percentage of butterfat and protein, and when they come to room temperature they have a tendency to weep tears of butterfat on the exposed surface.  It is this butterfat that leads to this rich flavor that only sheep's milk can offer.  This is a trait of an authentically produced Pecorino.
Our Pecorino is produced exactly the way Jody learned in Italy and is the reason he went to Italy originally.  It is also how the story began between us.  Our sheep are milked twice a day and the milk is transformed into Pecorino Fresco and Pecorino Stagionato.  The curd, obtained from pure sheep's milk with added calf's rennet and imported cultures, is cooked, cut up into hazelnut sized pieces for Fresco or into corn sized pieces for Stagionato.  It is then pressed, salted and aged in our modified caves, while every drop of whey is saved to make our Ricotta.