With a history dating back to the Etruscan settlers who made an ancient variant of the Pecorino Toscano, the cheese has gone on to become one of Tuscany’s defining dairy products.
Produced mainly in Tuscany with some designated areas in Lazio and Umbria, the cheese is created from the sheep that graze the regions valleys. Separated between two version, one being of a softer texture while the other variant being of a harder, more traditional texture containing a more intense flavor.
Utilizing local sheep that are fed a special mix of fodder and feed, the milk is then transformed into curds where it is then placed into molds. This is followed by a salting process and an ageing where the softer variant is left for up to 20 days while the harder, more mature cheese is left to age for a minimum of 5 months.
Once the cheese has gone through a stringent process during which it is checked for any inconsistencies, it can then receive its PDO designation. Pecorino Toscano is often defined by its yellowish outside (rind) with a whitish inside color. As is often customary with cheese derived from goats milk, the flavor is quite strong, displaying the strong herbal notes of this ancient Tuscan delicacy.
Pecorino Toscano is often used as an accompaniment to a meal, with the softer version being used alongside starters or cold meats while the mature variant, with its stronger taste, is used primarily as a grating cheese for pasta.