Pecorino Toscano DOP

Just as other Tuscan pecorino sheep’s cheeses, this has a fresh, sweet flavour and can be eaten either fresh or ripened. It is made throughout the Tuscan region and also in a few municipalities of Umbria.  However, the main production area is the Maremma.

Organoleptic characteristics

Aspect and texture
compact, hard, yellow paste without any holes
Taste
sweet with traces of sheep’s milk
Serving suggestions
Red wines. Hot green tomato chutney. Tuscan ‘sciocco’ unsalted bread

Technical characteristics

Milk
full fat, raw or pasteurised, sheep’s milk
Production method
artisan and industrial
Paste
pressed
Salting
dry
Ripening
at least 60 days
Production period
throughout the year
Fats
40 % F-Dm
Weight
2-3, 5 kg
Dimensions
15-20 cm diameter, h. 5-8 cm
Producers
Tuscan dairies
Whole cheese code
n.d.
Cutted cheese code
n.d.

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