Made with whole milk from sheep raised on pasture, Pecorino Toscano is a Tuscan classic and one of the most popular sheep cheeses on our wall and even in Italy! The first recorded mention of the cheese comes from Pliny the Elder, and its production dates back to the Etruscans. It finally obtained name-controlled PDO status in 1996.
To make Pecorino Toscano, curds are cooked, pressed, salted, and aged for four months or more to achieve its customary firm paste. The wheels are salty and dense, the paste varies from white to straw-colored, and the flavor is lively, reminiscent of lemon and brine. Excellent on a cheese plate or grated into Italian dishes, we love serving it with our house-made Apricot Mostarda!