Made from pasteurized or unpasteurized sheep's milk
Country of origin: Italy
Region: Tuscany, Umbria, Lazio
Type: hard, artisan
Flavour: bitter, nutty, salty, savory, sweet
Synonyms: Pecorino Toscano
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 pasteurised 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 which it develops an identifiable texture and flavour. 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.