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Pecorino Toscano DOP

Starting at: $11.95
Price Size Sale Qty
$11.95 8 oz - Wedge
$49.00 5 lb - Wheel

Description

Pecorino Toscano D.O.P

His Majesty's Pecorino Toscano is made from sheep's milk coming from pastures in the Tuscany region or from other neighboring territories included in its specification. Rich in tradition, it is famous all over the world for its fresh and gentle taste. When young, under its white-brown rind, this enchanting cheese has a sweet taste and a milk aroma, a quality that it loses during the ripening process in favor of a more intense and structured taste that gives it a surprising aromatic complexity.

Pecorino Toscano is only DOP, to call it this it must comply with the specification, which means first of all that the milk must be from sheep and come from the area of ‚Äč‚Äčorigin. Pecorino Toscano DOP has a cylindrical shape with a slightly curved edge, diameter from 15 to 22 cm and the color of the paste from white to straw yellow. The marking is carried out on the barefoot with ink for soft cheese and on fire for aged cheese. The flavor is fragrant, characteristic, normally defined as "sweet", in long aging the flavor and aroma are enhanced without ever reaching the spicy.

Ingredients: Pasteurized sheep milk, Salt, Rennet

Storage

Pecorino Toscano D.O.P is kept in the lower part of the refrigerator, better if wrapped in a cotton cloth, protecting the cut with a transparent film. To best enjoy it, remove it from the refrigerator at least an hour before consuming it.

Pecorino Toscano D.O.P production area

Pecorino Toscano DOP must be produced in all its phases starting from the breeding and including the origin of the fodder in an area that includes all of Tuscany, Castiglione del Lago in Umbria, Municipalities of Allerona and those of Acquapendente, Onano, Grotte di Castro, San Lorenzo Nuovo, Gradoli, Farnese, Valentano, Ischia di Castro, Bolsena, Capodimonte in Lazio and Montefiascone.

Production techniques of Pecorino Toscano DOP

The milk used to produce Pecorino Toscano DOP comes from the double daily milking of Comisana, Sardinian and Massese sheep.The milk arrives in the dairy at a temperature of 4°C is usually pasteurized for a short period and then inoculated with ferments to acidify. The milk is then heated to 33-38 degrees and then calf rennet or wild thistle rennet is added.

After coagulation, the curd is broken in 20-25 minutes. In the first case, the curd is broken to obtain lumps as big as a grain of corn, in the second as big as a hazelnut. The broken curd is then extracted and placed in the perforated casks that will allow the draining of the excess whey. This is followed by stewing in rooms at a temperature of 35 degrees Celsius with 90% humidity where the Tuscan pecorino cheese will begin to mature.

The next process is salting, which is done in dry conditions. The pecorino cheese is then ready to mature, which will vary from a minimum of 20 days for fresh Tuscan pecorino to 4 months for mature pecorino.

The seasoning will take place at controlled and constant temperature and humidity and during this phase, the cheeses will be continuously brushed, turned and sometimes greased with oil, tomato sauce, and ash.This treatment will prevent external contamination, excessive dehydration and sometimes contribute to the final flavoring.

How to taste the Pecorino Toscano D.O.P

The Tuscan pecorino is a cheese of a thousand facets and is proposed in as many recipes and tasting variations as the imagination of the Tuscan, true masters of taste.In the tasting plateau, there is no sauce or mustard that does not go well, but also fruit and vegetables such as figs, pears, walnuts, broad beans, rocket but also honey, olives, and dried tomatoes.

As far as wine is concerned, it is also advisable not to get stuck on which vine, making the rule that with good cheese any good wine is fine.So with a fresh Tuscan pecorino DOP, a fresh and sparkling white wine of good quality drink while with a mature one a red wine that is full-bodied but not excessively structured.

Good in itself as a table cheese, it finds endless possibilities to taste it, in appetizers, enhancing it with honey, jam and caramelized fruit, or in delicious salads with the addition of an extra virgin Tuscan olive oil. Ideal for any occasion, it finds a natural accompaniment with Tuscan white wines.It is an elegant, exceptional cheese.

Suggestion: Good as a table cheese or an appetizer. Pour some honey, jams and caramelized fruits on it, or simply use it on salads with the addition of an extra virgin olive oil.

Wedge - 8 Ounce (227 Gram)   |   Wheel - 5 Pound (2.3 Kilogram)   |   *Weight Approximates

Ingredients: Pasteurized sheep milk, salt, rennet

Packaging: Vacuum-sealed Plastic

Aging: 20 days
Flavor: Sweet, creamy, savory
Texture: Semi-soft
Color: White
Aroma: Milky
Region: Tuscany

Product of Italy

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Pecorino Toscano DOP