Pecorino Toscano
Tuscan sheep cheese milder than Pecorino Romano. Two distinct styles: young fresh cheese and aged grating cheese.
Aging Time
20 days – 1 year
Typical Weight
1.5 kg
- Style
- Hard
- Milk
- Sheep
- Origin
- Italy · Tuscany, parts of Lazio and Umbria
- Ripening
- ≥ 20 days
Tasting Board
Texture
Semi-firm to hard depending on age, compact
Flavor
Mild to sharp, sweet to slightly spicy, less salty than Romano
Aroma
Delicate, herbaceous, slightly sweet
History & Origins
Traditional Tuscan cheese with Etruscan roots. Mentioned in medieval texts from Tuscan monasteries.
Cultural Significance
Essential in Tuscan cuisine. Paired with fava beans in Tuscan tradition.
PDO — What the Designation Requires
EU PDO since 1996. Two types: "fresco" (fresh, aged 20+ days) and "stagionato" (aged, 4+ months). Made in Tuscany and neighboring areas.
Pairing & Serving
What to Pair It With
Young: pairs with pears, honey, fresh vegetables. Aged: grating cheese for pasta, excellent with crusty bread and olive oil.
How to Serve It
Fresh version: eat as table cheese. Aged: grate over pappa al pomodoro, ribollita, pici pasta.
Nutrition (per 100g)
| Calories | kcal |
| Protein | g |
| Total Fat | g |
| Saturated Fat | g |
| Sodium | mg |
| Calcium | mg |
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