Fortescuro is a matured Sienese Caciotta from the Monteriggioni area produced with pasteurized Italian sheep's milk. The milk used is a spring milk that the sheep produce from March to June, when the pastures are in bloom. The crust, not edible, is solid and of an intense dark brown. This pecorino is matured at least 6 months. Available in a 700g vacuum pack (± 10%).
The term Pecorino indicates a wide range of cheeses, produced with sheep's milk, typical of some areas of the Italian territory ranging from central Italy to Sardinia.
The pecorino, despite the common name, differ from each other for the organoleptic characteristics and production methods; for example Pecorino Sardo, Pecorino Romano and Pecorino Toscano are 3 types of Pecorino very different from each other.
In this section we offer some types of excellent pecorino cheese typical of the Sienese area