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Pecorino Toscano PDO Link to product report The breeding of ovines in Tuscany dates back to the Etruscan period, but certified historic news on the Pecorino Toscano are available in the Roman era: Plinio, in his “Naturalis Historia” describes the production of this cheese in the area of Luni (today's Lunigiana). In the 15th century the Pecorino Toscano was known as the “cacio marzolino”, due to the fact that its production traditionally started in the month of March and continued until the end of Spring. This cheese, which by the middle of the 19th century was already a characteristic product prepared with precise production techniques, was always much appreciated by illustrious persons such as Lorenzo de' Medici and Pope Pius II Piccolomini.
How it is consumed The Pecorino Toscano can be served as fresh cheese or grated, according to the degree of maturation. In its grated version, the Pecorino is used as an ingredient of reboiled soup, pasta dishes and main courses which are meat-based. When sliced, both mature or fresh, it is served with honey, marmalade, fruit and fresh season vegetables. The wines accompanying the Pecorino Toscano are the “Bianco di Pitigliano”, “Monteregio” or “Montecucco Bianco”, while the mature type is served with red wines such as “Morellino di Scansano”, “Chianti Classico” and the Pecorino whose maturation has exceeded the eight months, the Brunello di Montalcino”. How it is conserved The Pecorino Toscano should be preserved in a fresh and dry place, but possibly not in a refrigerator. If this is not possible, it should be kept in the lower shelves and therefore where the temperature is lower. It should also be wrapped in the wrapping paper as purchased at the cheese counter. Another method to keep the cheese according to the Tuscan tradition, and to conserve the Pecorino and at the same time exalt its taste and fragrance, is to immerse it in extra virgin olive oil and add pepper and laurel. In this way the cheese maintains its maturation state and is enriched thanks to the taste of the oil. How it is produced The Pecorino Toscano is obtained from full cream ovine milk in boilers at a temperature between 35 to 28°C, and ferments and veal curd are added to it. Once coagulation is obtained, gradual dripping takes place to obtain lumps which are the size of a walnut for the fresh Pecorino Toscano and a grain of corn for the mature version. After this phase, to stop the dough from getting cold, the curdle is placed in moulds which are immediately pressed slightly to spurge the whey. The forms are then placed in warm rooms and the excessive whey is dripped, then the moulds are taken to the brine, where they will remain for a day (8-10 hours per kg). Finally grading and branding take place, by ink if the cheese is fresh, by means of fire if mature. Product report
| Categories | Cheese made from soft or semi hard dough from full cream ovine milk |
| Description | The shape is cylindrical with plane or slightly concave faces; the dough is soft when the product is fresh, harder when the product is mature; the colour of the crust varies from pale yellow to yellow, but this depends on the processes performed on the product, during which the crust can become red or black; the weight varies from 1 to 3 kg, the diameter from 15 to 22 cm and the height is of 7 to 11 cm |
| Characteristics | The taste is fragrant and slightly spicy |
| Production zone | The cheese is produced in Tuscany and in some other districts on the boundaries of Lazio and Umbria (Allerona and Castiglione del Lago in Umbria and Acquapendente, Bolsena, Capodimonte, Farnese, Gradoli, Grotte di Castro, Ischia di Castro, Montefiascone, Onano, San Lorenzo Nuovo e Valentano in Lazio) |
| Present on market | All year round |
| Normative references | European registration with Council regulation (CE) n. 1263/96 issued on GUCE L 163, 2nd July 1997; national recognition with DPR 17th May 1986,issued on GURI n.27 dated 3rd February 1987, protection with DM, 13th June 1988 |
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