In addition to being a wine region, this part of Tuscany is also famous for pecorino cheese from Pienza, a tiny town about 15 minutes from here.
We had a charcuterie picnic at Caseificio Cugusi at the base of the mountain and sampled some of their amazing sheep cheeses.
Romans introduced hard cheeses to Europe. Pecorino was described in 100 BC as an essential ration for the Roman legions as it provided fat, protein and salt and could survive the rigors of soldiers on the move.
It was difficult to choose only a few out of their 20 types of pecorino!
We added some wine, meats, olives and artichoke and we were ready for lunch!
sharp knife and glasses
This afternoon we stopped for another tasting, not wine this time but olive oil at Frantoio Buraschi. The tasting was just as complex and detailed as any wine or whiskey tasting.
Ermina ran us through the strippaggio, where we swirled the oil to warm it and release its aromas and fragrances. Then we smelled and discussed the flavours. Finally we sipped in a way that allowed the oil to vaporize on our taste buds.
We sampled all 7 oils, each a blend of 4 different, locally grown olive species. Between each varietal, we ate a slice of green apple and took a sip of water to cleanse our mouths of previous flavours.
Back in Montepulciano, we visited a leather shop where Kris bought a new purse to replace the one she bought last time we were in Italy.
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