Kamil Perry
Pecorino Toscano is a type of Italian cheese that has been produced in Tuscany for centuries. It is made from sheep's milk, specifically that of the ewe, and is known for its unique, savory taste. While the name has gone through several iterations over the years, the recipe has largely remained the same. The cheese is typically sold in two forms: soft and fresh with a yellow rind, or firm and ripened with a brown-red rind. When melted, it has a slightly oozy texture.
| Characteristics | Values |
|---|---|
| Texture | Hard, firm, sliceable, slightly crumbly, rubbery, gooey |
| Taste | Nutty, sharp, sweet, mild, slightly bitter, "roasty", "malty", peppery |
| Melting | Melts slightly, melts differently to Mozzarella |
| Colour | Yellow, brown-red |
| Origin | Tuscany, Italy |
| Main Ingredient | Sheep's milk |
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What You'll Learn
Pecorino Toscano is a hard cheese
This traditional cheese has a unique production process, with each village in Tuscany having its own rendition based on the same recipe. The name "Pecorino" is derived from the Italian word for sheep, as it is made purely from ewe's milk. The cheese is typically produced between September and June, and its flavor is influenced by the savory and fragrant grasses found on each farm. The aging procedure also plays a role in developing the distinct taste of Pecorino Toscano.
While Pecorino Toscano is a hard cheese, it can melt slightly when heated. When used in cooking, such as grilled cheese wrapped in prosciutto, it keeps its shape but melts slightly when cut into, creating a delectable texture contrast. The melting properties of Pecorino Toscano differ from those of softer cheeses like mozzarella, which melt more readily and uniformly.
In terms of texture, Pecorino Toscano can be sold in two forms: soft and fresh with a yellow rind, or firm and ripened with a brown-red rind. The firm variety has a crumbly texture and is reminiscent of a good cheddar, with a nutty, sharp, and sweet flavor profile. The cheese is firm enough to slice, and its rind provides a pleasant "peppery punch."
Pecorino Toscano is a versatile cheese that can be enjoyed in a variety of dishes. It is a popular choice for grilled cheese sandwiches, where it adds a unique flavor and texture. Additionally, it is often used in pizza recipes, where its melting properties create a distinct experience compared to traditional pizza cheeses. The hardness of Pecorino Toscano contributes to its ability to retain its shape during cooking, making it a desirable ingredient for dishes that require a combination of melted and solid cheese textures.
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It melts differently than mozzarella
Pecorino Toscano is a traditional Italian cheese that has been produced for centuries. It is a hard cheese made from sheep's milk, specifically from the milk of sheep that graze on the savory and fragrant grasses of Tuscany. While it is delicious on its own, Pecorino Toscano also melts differently than mozzarella, making it a unique and interesting ingredient for cooking.
Mozzarella is known for its stretchy, gooey melt that is perfect for pizza or lasagna. However, Pecorino Toscano has a higher melting point and does not become as stretchy or gooey as mozzarella. When melted, it retains its shape and has a slightly crumbly texture. This unique melting property makes it ideal for recipes where you want the cheese to keep its form while still adding a delicious, savory flavor.
For example, grilled Pecorino Toscano wrapped in thin slices of prosciutto is a popular dish in Tuscany. The cheese is lightly sauteed, keeping its shape while melting slightly on the inside. This creates a delightful contrast of textures and flavors that has made this dish a favorite among locals and visitors alike.
The different melting properties of Pecorino Toscano compared to mozzarella are due to the differences in their production processes and the type of milk used. Mozzarella is typically made from cow's or buffalo's milk and is stretched and pulled during production, resulting in its signature stretchy melt. On the other hand, Pecorino Toscano is made from sheep's milk and follows a different set of traditional production methods, resulting in a harder cheese with a higher melting point.
In conclusion, while both cheeses are delicious in their own right, Pecorino Toscano melts differently than mozzarella, making it a versatile and unique ingredient for a variety of dishes. Its savory flavor and slightly crumbly melt add a distinctive touch to any recipe, whether it's a traditional Tuscan dish or a modern culinary creation.
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It can be sautéed and wrapped in prosciutto
Pecorino Toscano is a famous Italian cheese that has been produced in Tuscany for centuries. It is a pure ewe's milk cheese made between September and June. The name "Pecorino" is derived from the Italian word for sheep, and this cheese is famous in Tuscany, with almost every village having its own unique rendition.
While Pecorino Toscano is generally a harder cheese, it can be sautéed and wrapped in prosciutto to create a delicious, melt-in-your-mouth dish. This cooking technique involves lightly frying thick slices of the cheese wrapped in thin slices of prosciutto, resulting in a unique texture and flavour. When cooked this way, the cheese keeps its shape but melts slightly when cut into, creating a delightful contrast of textures and a decadent mouthfeel.
To prepare this dish, start by sourcing high-quality Pecorino Toscano cheese and thin slices of prosciutto. You can also use the Roman version of the cheese, which has a slightly sharper taste. Wrap the cheese slices with the prosciutto, ensuring a snug fit. Heat some butter or oil in a pan over medium heat and gently place the wrapped cheese slices into the pan. Sauté the cheese until it is lightly browned and heated through, being careful not to overcook it.
Serve the sautéed Pecorino Toscano wrapped in prosciutto with crusty bread, fresh salad, or roasted vegetables. The contrast of the warm, slightly melted cheese with the salty, crispy prosciutto makes for an indulgent and elegant appetiser or main course. This cooking method elevates the flavours of the cheese and creates a unique dining experience.
While Pecorino Toscano may not be the easiest cheese to melt, this sautéed preparation showcases its versatility and ability to transform when paired with the right ingredients and cooking techniques.
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It is made from sheep's milk
Pecorino Toscano is a traditional Italian cheese made from sheep's milk. The name 'pecorino' comes from the Italian word for sheep, and until recently, the name Toscano was given to any cheese made in Tuscany from sheep's milk. Today, the name Pecorino Toscano is reserved for pure sheep's milk cheeses made between September and June.
Pecorino Toscano is a firm, whole sheep's milk cheese that has been produced in northern Italy for centuries. While the specific recipe and aging procedures have remained consistent, the name has gone through several iterations. Pliny the Elder referred to it as 'Lunense' in the 70s CE, and in the fifteenth century, writers called it 'Marzolino' as production traditionally began in March. Finally, in 1996, Pecorino Toscano gained DOP (protected designation of origin) status, making the name official.
As a sheep's milk cheese, Pecorino Toscano has a unique flavour and texture compared to cheeses made from cow's or goat's milk. It is known for being smaller and milder than other pecorinos, such as Romano and Sardo. Pecorino Toscano may be sold soft and fresh with a yellow rind, or firm and ripened with a brown-red rind. The cheese is famous in Tuscany, with almost every village producing its own unique version based on the same traditional recipe.
While Pecorino Toscano is a harder cheese that may not melt as easily as some other cheeses, it can be melted slightly by grilling or sautéing. It is often served sliced thickly and wrapped in thin slices of prosciutto or bacon, then lightly grilled or sautéed until it melts slightly. This combination of melted cheese and crispy meat creates a delectable dish that pairs well with crusty bread.
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It has a nutty, sharp, and sweet flavour
Pecorino Toscano is a traditional Italian cheese that has been produced in Tuscany for centuries, even before Italy became a country. It is a protected designation of origin (DOP) cheese, which means that in order to use the name "Pecorino Toscano", makers must follow a specific recipe and aging procedure. The cheese is typically made from pure ewe's milk, although sometimes it can be mixed with cow's or goat's milk.
Toscano cheese has a nutty, sharp, and sweet flavour. It is reminiscent of a good cheddar, with a firm texture that is sliceable but also slightly crumbly. The Syrah version of this cheese is washed with red wine, while the regular version is rubbed with ground black pepper on the exterior. The interior of the wedge has a bright, creamy, and mild flavour, while the rind has a more pronounced peppery taste.
In terms of melting, Toscano is considered a harder cheese and will melt differently than softer cheeses like mozzarella. When used on pizza, it may not melt properly and can harden, leaving a pool of oil. However, when grilled or sauteed, Toscano cheese has been described as melting slightly and becoming oozy while still holding its shape.
Overall, Toscano cheese is a delicious and unique variety that can enhance various dishes, especially when melted slightly to add a creamy texture and complex flavour. Its nutty, sharp, and sweet flavour profile makes it a versatile ingredient that can be enjoyed in different recipes, from grilled cheese dishes to pizzas.
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Frequently asked questions
Yes, but not completely. It is a hard cheese, so it will melt differently than softer cheeses like mozzarella. When cut into, it melts ever so slightly.
You can melt Toscano cheese by lightly sauteing it. It will keep its shape but melt slightly on the inside.
Toscano cheese is a type of Italian sheep's milk cheese made in Tuscany. It is famous in the cheese world, as just about every village in Tuscany makes its own unique rendition, all based on the same recipe.
Toscano cheese is nutty, sharp, and sweet in equal measure. It is reminiscent of a good cheddar—firm enough to slice but also slightly crumbly.
