Toscanello is a classic Italian cheese, called as ‘Pecorino Toscano’ if produced within the protected and specific region (PDO). Made using sheep’s milk, Pecorino Toscano is an artisanal cheese created by farmers located in Tuscany and nearby districts of Umbria and Lazio.

Although raw or pasteurized milk can be used to make the cheese, it always has to be from animals fed on hay or dried grasses. The cheese is matured in a cellar for a period varying from three and six months during when it develops an identifiable texture and flavor. When fresh, Pecorino Toscano is mild, creamy with leafy overtones. It can be grilled as well melted or added to fillings.

With age, the creamy cheese starts to crumble; its sweetness perfectly balanced by typical walnutty bitter overtones. This complexity makes it ideal with fruits like pear or honey.

• Made from sheep's milk
• Country of origin: Italy
• Region: Tuscany, Umbria, Lazio
• Synonyms: Pecorino Toscano
• Type: hard, artisan
• Texture: creamy, crumbly, dense and firm
• Rind: natural
• Color: white

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Other Italian cheeses:

• hard cheeses: Asiago, Bra, Canestrato, Fiore Sardo, Grana, Grana Padano, Parmesan, Pecorino, Pecorino in Walnut Leaves, Pecorino Romano, Pressato, Ragusano, Raschera, Ricotta Salata, Romano, Ubriaco, Zanetti Grana Padano, Zanetti Parmigiano Reggiano
• semi-hard cheeses: Castelmagno, Fresh Truffles, Provolone, Toma
• semi-soft cheeses: Bel Paese, Bocconcini, Casciotta di Urbino, Fontina Val d'Aosta, Fresh Truffles, Il Boschetto al Tartufo, Mozzarella, Pannerone, Quartirolo Lombardo, Scamorza, Sottocenare al Tartufo, Taleggio
• soft cheeses: Caciocavallo, Caciotta, Crescenza, Dolcelatte, Formaggio di capra, Fresh Truffles, Gorgonzola, Gorgonzola Cremificato, Mascarpone Torta, Montasio, Mozzarella di Bufala
• fresh soft cheeses: Fresh Mozzarella, Fresh Ricotta, Mascarpone