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TUSCAN PECORINO PDO: a piece of Italian History

It's one of the most ancient and delicate Italian Cheeses. Even if less known than other Pecdorinos, first production of Tuscan Pecorino dates back to Ancient Rome and in the 15th century it was celebrated, along with “Parmigiano” , as the best cheese in Italy.

It's one of the most ancient and delicate Italian Cheeses. Even if less known than other Pecorinos, first production of Tuscan Pecorino dates back to Ancient Rome and in the 15th century  it was celebrated, along with “Parmigiano” , as the best cheese in Italy.

By the middle of the 19th century, Tuscan Pecorino had become clearly defined in its characteristics and production techniques, like it is until now.

The place of origin and production is spread throughout the region of Tuscany and two bordering cities in the regions of Lazio and Umbria.

Tuscan Pecorino is a cheese with unique characteristics, distinguishing it from other seemingly similar products. It has an incredibly sweet and delicate flavor. Eaten in its natural state, it is easy to notice that it is carefully crafted with high-quality sheep’s milk, rendering it much more delicate and subtle compared to other pecorinos, which tend to be very salty and sharp.

There are two types of Tuscan Pecorino PDO on the market: the soft “fresh”pecorino, with a maturation period of minimum 20 days (but normally increased to 45-60 days) and aged pecorino,  semi-hard and aged for at least 120 days, if not 6-8-10 months.

Usually the weight of the seasoned Tuscan Pecorino does not exceed 2.5 kilos, while the fresh variety does not exceed 2 kilos.

The shape of the pecorino is cylindrical and clearly displays the PDO consortium trademark branded with fire onto the aged version and applied with ink on the fresh variety. It has a thin yellow shell which is uniform, smooth and soft in the fresh version and much harder in the case of seasoned cheese. The cheese itself is a clear straw color and at times presents both irregular and evenly distributed holes. The perfume of the cheese is delicate and has elements of butter, hay and animal (sheep, naturally). The more intense the smell is, the stronger the flavor.