Maturus, Fucus, Siccatus, Sauvis and Rubens-An illustrious group of Italian cheeses
Influenced by the vineyards, olive orchards and clay soil of Tuscany’s Crete Senesi
Maturus, Fucus, Siccatus, Sauvis and Rubens? At first you might think these are names of Senators from the time of the Roman Empire, but rather than conveying the power and prestige of the Roman Senate, these names refer to an illustrious group of cheeses from Pienza — an ancient Renaissance city a few miles from the wines of Montepulciano.
Pienza is the capital of Tuscan pecorino, a sheep’s milk cheese (cacio di pecorino) that is one of the most prized and favored cheeses of the Val d’Orcia. Known for its inviting and mild flavor, even when aged, Pecorino Toscano is the Tuscan relative of the more well-known Romano which because of its stronger flavor is preferred for some pasta dishes with highly flavored sauces.
Both are sheep’s milk cheeses (pecora means sheep in Italian) and both have PDO (Protected Designation of Origin) status but the similarity stops there. Pecorino Toscano thrives under the Tuscan sun surrounded and influenced by vineyards, olive orchards and the clay soil of the Crete Senesi. The characteristic flavors and aromas of the grass, herbs and wildflowers (wormwood, meadow salsify, juniper, broom, burnet) on which the sheep graze create a taste of Tuscany that is incomparable.
Traveling though Tusany with our Italian cousins we stopped at Zazzeri, one of our favorite cheese shops in Pienza, where Maturus, Fucus, Siccatus, Sauvis and Rubens debate the best wine and honey pairings and whether apples or pears are to be chosen as an accompaniment. Our cousin Lidia suggested a chestnut honey and fresh pears for a mid-day riposo.
Walnut leaf wrapped or anointed with Tuscan olive oil, seasoned on wooden tables and displayed like a still-life from the Renaissance, these cheeses of Pienza were favored by Lorenzo the Magnificent and remain an evocative taste of Tuscany.
