{"id":13779,"date":"2019-11-07T10:07:52","date_gmt":"2019-11-07T09:07:52","guid":{"rendered":"https:\/\/www.terredipisa.it\/?post_type=percorso&#038;p=13779"},"modified":"2024-04-21T16:48:16","modified_gmt":"2024-04-21T14:48:16","slug":"making-cheese-in-the-terre-di-pisa","status":"publish","type":"percorso","link":"https:\/\/www.terredipisa.it\/en\/percorso\/making-cheese-in-the-terre-di-pisa\/","title":{"rendered":"Making cheese in the Terre di Pisa"},"content":{"rendered":"<p><strong>Itinerary:<\/strong> Pisa &#8211; San Rossore &#8211; Acciaiolo di Fauglia &#8211; Lajatico &#8211; Villamagna &#8211; Volterra &#8211; Montemiccioli<\/p>\n<p>Following this itinerary in its stages and facets means coming into contact with unforgettable flavors and aromas of the Tuscan tradition. The economic importance of sheep farming, combined with the particular morphology of the land, has in fact favored in the past the transfer of entire families of breeders, especially from Sardinia.<\/p>\n<p>The itinerary is concentrated between Pisa, the Pisan Hills, Valdera and Volterrano, a territory this latter favored by the abundance of pastures that provide fodder and grass with particular organoleptic characteristics. It is in this area that small farms run by enthusiastic entrepreneurs initially heat sheep&#8217;s milk, then added with vegetable rennet made from wild artichoke. Subsequently the cheese paste is carefully placed in containers, called fuscelle, and then dry salted.<br \/>\nThe seasoning takes place in fresh premises, for a period that can vary from a minimum of two months to a maximum of over a year. During this period the surface of the cheese is treated with wood ash, olive or holm oak: it is a fundamental moment to make the crust of this unmistakable pecorino, to give it that inviting exterior appearance. Depending on the seasoning period, Pecorino delle Balze stands out in fresh, semi-mature, seasoned, and &#8220;asserbo&#8221;.<\/p>\n<p>The use of vegetable rennet also makes it ideal for the vegetarian diet. In short, a cheese that can satisfy all tastes and goes very well with fresh fruit and honey.<\/p>\n","protected":false},"featured_media":10177,"parent":0,"template":"","tipo-attrazione":[1458],"tipo-percorso":[2595],"durata-percorso":[4468,4484],"writer":[1710,1685,1684,1711,1714,1686,1709,1683,1680,1687,1712,1713],"filter-who":[1453,1455,1454,1452],"filter-time":[1450],"class_list":["post-13779","percorso","type-percorso","status-publish","has-post-thumbnail","hentry","tipo-attrazione-attrazione-enogastronomia-en","tipo-percorso-food-and-wine","durata-percorso-1-day","durata-percorso-more-than-one-day","writer-acciaiolo-di-fauglia","writer-cheese","writer-formaggio","writer-lajatico","writer-montemiccioli","writer-pecorino","writer-pisa-san-rossore","writer-terre-di-pisa","writer-toscana","writer-tuscany","writer-villamagna","writer-volterra","filter-who-couple","filter-who-family","filter-who-adults","filter-who-single","filter-time-full-day"],"acf":[],"wpml_current_locale":"en_US","wpml_translations":[{"locale":"it_IT","id":6498,"post_title":"Fare \"cheese\" nelle Terre di Pisa","href":"https:\/\/www.terredipisa.it\/fare-cheese-nelle-terre-di-pisa\/"}],"_links":{"self":[{"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/percorso\/13779","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/percorso"}],"about":[{"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/types\/percorso"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/media\/10177"}],"wp:attachment":[{"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/media?parent=13779"}],"wp:term":[{"taxonomy":"tipo-attrazione","embeddable":true,"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/tipo-attrazione?post=13779"},{"taxonomy":"tipo-percorso","embeddable":true,"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/tipo-percorso?post=13779"},{"taxonomy":"durata-percorso","embeddable":true,"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/durata-percorso?post=13779"},{"taxonomy":"writer","embeddable":true,"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/writer?post=13779"},{"taxonomy":"filter-who","embeddable":true,"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/filter-who?post=13779"},{"taxonomy":"filter-time","embeddable":true,"href":"https:\/\/www.terredipisa.it\/en\/wp-json\/wp\/v2\/filter-time?post=13779"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}