The Clays Senesis are the zone of origin of a cheese from the unique tastes, perfect expression of an unique territory. The unmistakable aroma of the Pecorino of these zones is dictated really from the proper ground perfectly for the ovine pasture thanks to the wealth and the variety of kind of spontaneous grasses: from the Artemisia to the Finocchiella, from the Ginestrina to the Beard of Beak, from the Achillea to the Pepolino.
An unique product, therefore, to the point to owe to protect quality of it and image from the imitations and, really to this purpose, you/he/she has come to a disciplinary Dop Terre in Siena, introduced from the Province in Siena in 2002 to Closings, historical country of the cheese. Currently, the mark and the relative disciplinary of production are in progress of examination to the European Committee. To guarantee of the tipicità of this product, you/they can confer upon only of such denomination that cheeses produced with the milk of the sheep raised in the pastures of the typical clayey earths.
The cheese pecorino Dop Terre in Siena is produced with traditional method with raw milk or pasteurized; for the forms destined to long seasoning, they are anticipated also traditional techniques which founds her/it of ash, of leaves of walnut-tree or simply of oil of olive.
In the circle of the traditional Mercatino of the Clays to Asciano, every second Sunday of the month, tastings, driven visits to the producers and close examinations devoted to this treasure of the local tradition.