Pecorino toscano

Pecorino Toscano is a type of cheese originating from Tuscany, a region in central Italy. It is a Protected Designation of Origin (PDO) product, which means that its production, processing, and preparation occur in a specific geographical area according to recognized and approved methods.

History

The history of Pecorino Toscano dates back to the Etruscan civilization, making it one of the oldest cheeses in Italy. Historical records show that it was a staple in the diet of the Etruscans, who inhabited Tuscany before the rise of the Roman Empire.

Production

Pecorino Toscano is made from the milk of sheep that graze on the pastures of Tuscany, Umbria, and Lazio. The milk is heated and combined with rennet, a natural enzyme, to form curds. The curds are then cut, heated, and pressed into molds. The cheese is salted and aged for a minimum of 20 days for fresh Pecorino Toscano and up to one year for aged Pecorino Toscano.

Characteristics

Pecorino Toscano has a distinctive flavor that varies depending on its age. Fresh Pecorino Toscano has a soft, creamy texture and a mild, delicate flavor. Aged Pecorino Toscano, on the other hand, has a firmer texture and a more robust, nutty flavor.

Uses

Pecorino Toscano is a versatile cheese that can be used in a variety of dishes. It can be served as a table cheese, used in cooking, or paired with fruits and honey for a dessert. It is also commonly grated over pasta dishes in Tuscany.

See also

• Pecorino Romano
• Pecorino Sardo
• List of Italian cheeses
• List of sheep milk cheeses