Pecorino Toscano is made from sheep’s milk that is heated but not pasteurized. It is then curdled with rennet, put in moulds and pressed. The cheese is then removed from the moulds, and salted or soaked in brine (sometimes they are also steamed.)
It’s made in smaller wheels (about 7 inches / 18 cm round) than other Pecorino Cheeses.
The young ones are aged at least 20 days; the old ones are aged for a minimum of 4 months. It’s only made between September and June, when the sheep are producing milk.
Pecorino Toscano has a milder taste than Pecorino Romano
The cheese got its Denomination of Origin certification in 1986.
The whey run-off from the curds is used for ricotta.
Can be grilled on a barbeque in thick slices. It’s one of the best Pecorinos to serve as pieces of cheese, as opposed to grated.
For the hard version, you can substitute Parmesan, Asiago, Grana Padano or any Pecorino Cheese.
Fat content 45%