Pecorino Toscano

Foto DELITIA 060 Pecorino Toscano PDO, is a cheese made with sheep's milk. It is produced in two types, fresh and aged. 1) The fresh type has a light yellow surface and white body with a soft consistency. The flavor is very sweet. 2) The aged type has little differences. The surface is either black or light red, the body is the same light yellow as in the fresh type, but the flavor is much stronger although never spicy. Pecorino Toscano is produced in Toscana and some areas of Lazio and Umbria. There is a wide range of use for this cheese which may vary according to local traditions and to the season. The delicate flavor of a young pecorino Toscano can provide an excellent complement to salad-based starters. As the cheese matures and the flavor come stronger, it can be consumed with honey or jams, as well as with fresh vegetables or fruits (especially pears and figs). Well matured pecorino Toscano is widely used across Italy as an alternative to parmesan for grating over a wide range of dishes, especially pastas and soups.


Country of Origin: Italy
Cheese Type: Soft on the Fresco, Semi-Soft on the Stagionato
Milk Type: Sheep
Wine Pairing: PECORINO TOSCANO FRESCO: White dry wines (Vernaccia di San Gimignano, Orvieto classico, Bianco di Pitigliano) or light reds (Morellino di Scansano, Sant’Antimo, Chianti) PECORINO TOSCANO STAGIONATO: Structured and thick body reds (Chianti Classico, Brunello di Montalcino, Nobile di Montepulciano, Bolgheri, Carmignano)