Pecorino Toscano

Pencil Icon

Pecorino Toscano is a PDO (protected designation of origin) sheep’s milk cheese produced in Tuscany and some municipalities of Umbria and Lazio. It comes in two types: pasta tenera (soft) and pasta semidura (semi-hard).

Production

Pecorino Toscano is made using whole ewe’s milk from breeds typical of the area, including Sardinian, Comisana, Massese, Appenninica, and Langhe. The milk can be raw or pasteurized and is inoculated with autochthonous or selected starter cultures. Coagulation occurs at 91–100°F (33–38°C) using calf rennet, within twenty to twenty-five minutes.

Pasta Tenera

For pasta tenera, the curd is cut into pieces the size of hazelnuts, transferred into molds, and manually pressed. The cheeses are brined and ripened for at least twenty days in cool (41–54°F [5–12°C]) rooms with a relative humidity of 75–90 percent. During ripening, the rind can be rubbed with anti-mold products.

Pasta Semidura

For pasta semidura, the curd is cut into pieces the size of corn kernels, transferred into molds, and manually pressed. Ripening lasts four months in cool (41–54°F [5–12°C]) rooms with a relative humidity of 75–90 percent. During ripening, the rind can also be rubbed with anti-mold products.

Cheese Characteristics

Pecorino Toscano is cylindrical with straight or slightly convex sides and a straw-colored rind. It is 3–4 inches (7–11 centimeters) high, 6–9 inches (15–22 centimeters) in diameter, and weighs from 15 ounces to 8 pounds (0.7–3.5 kilograms).

Pasta Tenera

The interior of pasta tenera cheese is white to white-straw colored, compact, with a fat content of at least 40 percent.

Pasta Semidura

The interior of pasta semidura cheese is straw-colored, compact, hard when cut, with a fat content of at least 45 percent and a fragrant flavor.

History

Pliny the Elder described the production of Pecorino Toscano, which he referred to as Lunense, in his Natural History. In the 15th century, the cheese was known as "marzolino," after the month of March when production traditionally began. Bartolomeo Platina praised it, comparing it favorably to Parmesan cheese.

Gastronomy

Pecorino Toscano can be used as a table cheese or for grating, depending on its maturity. The delicate flavor of young Pecorino Toscano complements salad-based starters, while more mature cheese pairs well with honey, jam, fresh vegetables, fruits, or grated over pasta dishes and soups. It pairs well with white or red wines depending on its age.

Distinctive Features

Pecorino Toscano is characterized by its sweet flavor, which is never overly salty or piquant. This unique taste is attributed to the use of calf or vegetable rennet in the processing method and the shorter salting process compared to other varieties of pecorino cheese.

Important Facts

Country of Origin Italy
Specific Origin Tuscany, some municipalities of Umbria and Lazio
Certification PDO (1996)
Milk Type Sheep's milk
Milk Treatment Raw or pasteurized
Fat Content At least 40% (soft), At least 45% (semihard)
Rind Straw-colored
Texture Soft or Semihard
Flavor Fragrant
Colors White to straw-colored
Forms Cylindrical with straight or slightly convex sides
Age At least 20 days (soft), Four months (semihard)
Rennet Type Calf rennet

Best Pairings for Pecorino Toscano Cheese

Other Cheeses from Italy

Random Icon
RANDOM