Recipes made in Italy by Italians in Italian. Translated for You with Love

Tuscan Pecorino

Tuscan Pecorino

Pecorino Toscano is made exclusively from whole sheep's milk and is produced in two types: fresh (soft) or seasoned (semi-hard). The first, which matures for at least 20 days, is characterized by a white-straw yellow paste and a sweet flavor , with a hint of cream and hay. The semi-hard type is aged for at least 4 months, has a deeper color, a more tenacious consistency and a stronger flavor, but never spicy or salty.

The characteristic that differentiates the Pecorino Toscano Dop from other Italian pecorino, in fact, is the more delicate flavor. It is ideal as a table cheese , but the fresh type of pecorino is also suitable for use in the kitchen and the more seasoned one (8-10 months) is suitable for grating.

It is produced by dairies in the Tuscan territory, as well as municipalities in Lazio and Umbria; however, it is in the pastures of the Maremma that the production of sheep's milk (65%) and forms of Toscano Dop are concentrated. The brand is imprinted in ink on the soft-paste forms and hot on the cured ones.

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