ITALIAN · 71 / 163
Pecorino Toscano
Buttery, grassy and nutty; milder and rounder than Pecorino Romano.
Milk & style
Sheep; treatment varies by producer • Origin Tuscany
Rennet Animal (listed in guide; check current label)
Tang 4/10 · Funkiness 3/10
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Food, wine & beer pairings
Food
Pears, honey, fava beans, salumi or Tuscan bread
Wine
Chianti Classico or Vermentino
Beer
Amber lager or saison
More about this cheese
History & producer
Origin Tuscany dairy or affineur – verify the current wheel label Pecorino Toscano belongs to the italian tradition associated with Origin Tuscany. Recipes and sourcing can vary by shipment, so use the current package or wheel label to identify the exact dairy and milk treatment.
At the cheese counter
A gentler sheep's-milk cheese for eating at the table, not only grating.
In the kitchen
MELTING: Very good with gentle heat; aged pieces may release a little oil. GRATING: Excellent when cold. SHAVING: Excellent when cold – use a vegetable peeler or cheese plane.
Enjoy within
7-14 days after opening
Keep refrigerated and wrap well. “Enjoy within” is a best-quality guide; follow the package date and store food-safety procedures. Product details vary; confirm the current wheel or package label. The complete PDF includes the rennet reference and source notes.
