This exemplar of Tuscan pecorino, from the rolling hills of Siena, was covered in vegetable ash during the aging process. This allows for a unique microflora to bloom on the rind that age the cheese in its own way. A lovely, versatile pecorino.
Salcis was founded in 1941 during WWII with the goal of unifying the Tuscan Salamis producers in the area of Siena. The Morbidi family, which owns Salcis today, traces its ownership back to Armando Morbidi, a society founder and owner of many Siena shops beginning in 1925. In the 1960s, the Society started its own dairy and began production of Pecorino cheeses in the tradition of Siena. Salcis uses only sheep’s milk from herds of the Siena countryside. Cheese production begins within 24 hours of milking. The rennet is added in small vats to stay as close as possible to traditional, craft processing.