Pinzani’s Cacio al Tartufo, or “Rustic Sheep Cheese with Truffles,” is a decadently aromatic cheese made in the province of Siena, which lies in the region of Tuscany, Italy.
According to Pinzani’s website, cheesemaker Guido Pinzani bought an old traditional dairy in 1972, where he began making cheeses exclusively from local raw sheep’s milk. In 1975, he moved to a larger dairy in the medieval town of Castel San Gimignano, where he is still located today.
The pastures on which the sheep graze vary between clay soils in the southwest of Siena and the steep gorges in Volterra, to the northwest. Only Sardinian breed sheep graze in these two areas, where they consume wild grains, artemisia, sweet cicily, clover, juniper and wild thyme, providing milk for Pinzani.
In late summer, the same grasses are collected and dried into hay for the sheep to eat in the winter.
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