Kamil Perry
Pecorino Toscano, or simply Toscano, is a firm, whole sheep's milk cheese from Tuscany, Italy. It is one of the most famous cheeses in the world, with a history that predates the country of Italy itself. But what does it taste like? Well, fresh Toscano has a mild, buttery, and slightly sweet flavor. As it ages, it develops a rich, full-bodied, savory taste.
| Characteristics | Values |
|---|---|
| Type of Milk | Sheep's milk |
| Place of Origin | Tuscany, Italy |
| Taste | Mild, buttery, slightly sweet, salty, savory |
| Texture | Firm |
| Rind | Yellow (when sold soft and fresh), brown-red (when ripened) |
| Aging | Minimum 20 days |
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What You'll Learn
Pecorino Toscano is a firm, whole sheep's milk cheese
In the 15th century, the cheese began to be called "Marzolino", as production traditionally commenced in March ("marzo" in Italian). In 1475, the writer Bartolomeo Platina compared the quality of Marzolino to Parmesan cheese, stating that these two types of cheese competed for the top spot in Italy.
Pecorino Toscano is now a protected designation of origin (PDO) cheese. This means that, to be called Pecorino Toscano, the cheese must adhere to a specific recipe and aging procedure. It is typically produced between September and June and is known for being smaller and milder than other Pecorino cheeses such as Romano and Sardo.
Pecorino Toscano can be sold either soft and fresh with a yellow rind or firm and ripened with a brown-red rind. Its flavour is described as mildly savoury, developing a rich, full-bodied taste with age. It is a versatile cheese, pairing well with cured meats, fruits, and honey, and complementing Italian appetiser dishes.
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It has a mild, buttery, and slightly sweet taste
Pecorino Toscano, or Toscano cheese, is a variety of Pecorino cheese that originates from the Tuscany region of Italy. It is made from sheep's milk, specifically from the Sardinian breed of sheep known as "Pecora" in Italian.
Pecorino Toscano is known for its mild, buttery, and slightly sweet taste. Its flavour is less bold than other varieties of Pecorino, such as Pecorino Romano, and it has a delicate flavour profile. This cheese is often enjoyed on its own or paired with other foods, such as cured meats, fruits, and honey. The sweet and savoury combination of flavours makes it a versatile option for antipasti platters and wine pairings.
The mild flavour of Pecorino Toscano develops into a rich, full-bodied savoury cheese with ageing. The ageing process and specific recipe followed by cheesemakers contribute to the unique taste and texture of this variety of Pecorino.
In addition to its distinct flavour, Pecorino Toscano also has a unique appearance. It may be sold soft and fresh with a yellow rind, or firm and ripened with a brown-red rind. The cheese is typically aged for a minimum of 20 days, contributing to its distinctive taste and texture.
Pecorino Toscano has a long history, with records of its production dating back to the 70s CE in Pliny the Elder's "Naturalis Historia". It gained official status in 1996 with a protected designation of origin (PDO) in Tuscany.
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It's produced in Tuscany and some parts of Umbria and Lazio
Pecorino Toscano, or simply Pecorino, is a firm, whole sheep's milk cheese produced in Tuscany and some parts of Umbria and Lazio. It is one of the most famous Italian cheeses, with a history dating back to ancient Rome. Pliny the Elder, in his encyclopaedic work "Naturalis Historia", describes several stages in the production of Pecorino Toscano, which he calls "Lunense", after the territory of Lunigiana, now part of Tuscany and Liguria. In the 15th century, the cheese was referred to as "Marzolino" as production traditionally began in March.
Today, Pecorino Toscano is a protected designation of origin (PDO) product, which means that in order to use the name, makers must follow a specific recipe and ageing procedure. The cheese is known for its mild, buttery, and slightly sweet flavour, which, when aged, develops into a rich, full-bodied savoury taste. It is often enjoyed on its own or paired with cured meats, fruits, and honey.
Pecorino Toscano is smaller and milder than other types of Pecorino such as Romano and Sardo. It may be sold soft and fresh with a yellow rind, or firm and ripened with a brown-red rind. It is produced between September and June, and every village in Tuscany has its own unique rendition, with slight variations in the recipe and the grasses used for grazing contributing to each version's unique taste.
Pecorino Toscano is a versatile cheese, perfect for antipasti platters or wine and cheese pairings. It is a beloved ingredient in Italian cuisine, adding a distinctive flavour to dishes, whether grated over pasta or enjoyed on its own.
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Pecorino Toscano is aged for a minimum of 20 days
Pecorino Toscano, or simply Toscano, is a variety of Pecorino cheese, made from sheep's milk. It is produced in Tuscany, Italy, and has been crafted by cheesemakers in the region for centuries. The name "pecorino" comes from the Italian word for sheep, "pecora".
The ageing process is also responsible for the development of the cheese's texture and appearance. When sold soft and fresh, it has a yellow rind, and when firm and ripened, it has a brown-red rind. The soft and fresh variety is usually milder in flavour, while the firm and ripened type has a more robust savoury taste.
Pecorino Toscano is smaller and milder than other types of Pecorino, such as Romano and Sardo. It is also famous in the cheese world, as almost every village in Tuscany makes its own unique rendition, all based on the same recipe. The variations in flavour come from the different grasses and interpretations of the basic recipe by each farmer.
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It's versatile and pairs well with cured meats, fruits, and honey
Pecorino Toscano, or simply Toscano, is a versatile cheese that pairs well with cured meats, fruits, and honey. Originating from the Tuscany region of Italy, this sheep's milk cheese is known for its mild, buttery, and slightly sweet flavour. Its delicate taste profile makes it a perfect complement to cured meats, such as salami or prosciutto, creating a well-rounded antipasti platter. The slight sweetness of the cheese also goes well with fruits, especially those with a tart or tangy flavour, like berries or stone fruits.
When paired with honey, Toscano cheese offers a delightful contrast of savoury and sweet. The honey's natural sweetness enhances the cheese's subtle buttery notes, creating a harmonious combination. This pairing is especially enjoyable when using a floral or fruity honey variety, such as orange blossom or wildflower honey.
For wine lovers, Pecorino Toscano is an excellent choice for wine pairings. Its mild flavour won't overwhelm the palate, allowing the nuances of the wine to shine through. A crisp white wine, such as a Pinot Grigio or a dry Riesling, would complement the cheese's freshness, while a lighter red wine, like a Pinot Noir, could bring out its savoury aspects.
Toscano cheese's versatility extends beyond its pairings. It can be enjoyed at different stages of ageing, offering varied taste experiences. When young and soft, it has a fresh and pleasing taste. As it ages and becomes firmer, its flavour develops into a rich, full-bodied savoury cheese with a slightly sweet finish. This aged version is ideal for grating over pasta dishes, adding a distinctive flavour to traditional Italian recipes.
Whether enjoyed on its own, as part of an antipasti platter, or grated over a favourite dish, Pecorino Toscano is a versatile and delightful cheese. Its mild, buttery, and slightly sweet flavour makes it a perfect complement to cured meats, fruits, and honey, while also providing a neutral canvas for wine pairings.
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Frequently asked questions
Toscano cheese, or Pecorino Toscano, is a firm sheep milk cheese from Tuscany. It has a mild, buttery, and slightly sweet taste. With aging, the flavour develops into a rich, full-bodied savoury cheese.
Pecorino Toscano is smaller and milder than other Pecorino cheeses like Romano and Sardo. It is aged for a minimum of 20 days and has a delicate flavour profile.
Pecorino Toscano pairs well with cured meats and fruits, making it a versatile option for antipasti platters or wine pairings. It can also be enjoyed on its own or paired with honey.
