Pecorino Toscano PDO Seasoned 1300 gr
PDO Seasoned Tuscan Pecorino
Pecorino Toscano DOP Stagionato - a sheep's cheese aged for more than 180 days.
Produced in Val D'Orcia under the strict supervision of the Consortium Pecorino Toscano.
It is one of the most famous Tuscan excellences in the world.
The Aged Tuscan Cheese is produced exclusively with sheep's milk from Tuscan pastures, according to an ancient tradition.
Professionalism, respect for raw materials and the Tuscan dairy tradition, give life to a pecorino of inimitable quality.
Sale of Tuscan cheeses online
It is characterized by a sweet and balanced flavor, not too savory or spicy.
Due to the use of veal rennet and salting which lasts for a shorter period than other cheeses of the same type.
This Cacio Toscano DOP Stagionato has a golden crust, a firm texture and a nutty flavor.
It goes particularly well with pears, figs, honey and jams.
Do not miss this fantastic Pecorino Toscano DOP Seasoned!
Add it to your cart now and we will deliver it to you within 48 hours!
✅ Refrigerated shipping 24/48 hours
✅ 100% high quality Tuscan product
✅ Free returns within 14 days
✅ Guaranteed refund for any defect
✅Payment by credit card, Paypal or bank transfer, Amazon Pay,
Pecorino toscano history
Already in Etruscan and Roman times, sheep farming was a very widespread activity, which gave rise to centuries AD dairy productions, with traditions and products that have come down to our days.
Pliny the Elder already spoke of Tuscan cheese in his work "Naturalis Historia", citing a cheese produced in the city of Luni:
today's Lunigiana, known by the name of "Lunense", praised for its particular goodness.
In the fifteenth century we have news of the Pecorino Toscano mentioned with the name of "cacio marzolino".
In reference to the production period that went from March to the end of the spring period.
This cheese was also very popular with famous people, such as Lorenzo Il Magnifico. Also in the 15th century, the "Marzolino d’Etruria" was celebrated as one of the best cheeses in the area.
Pecorino Toscano Characteristics
the Pecorino Stagionato Toscano is produced with sheep's milk coming from pastures in the Tuscany region.
Or from other neighboring territories included in its own specification. Rich in tradition, it is famous all over the world for its fresh and gentle flavor.
When young, under the white-brown rind, this charming cheese has a sweet taste and a milky aroma.
Quality that loses during maturation in favor of a more intense and structured taste that gives it a surprising aromatic complexity.
Undoubtedly the aging makes this incredible cheese, which apparently seems simple, a greatness in the quality of its raw materials, and all the passion in the art of its production.
Good in itself as a table cheese, it finds endless possibilities to taste it, in appetizers, enhancing it with honey, jam and caramelized fruit.
OR in delicious salads with the addition of an extra virgin olive oil or finally grated in a first course.
According to the specification, PDO aged Pecorino Toscano cheese can be produced and aged in the area of origin:
with milk produced from flocks raised in the PDO territory, milk from the native Massese breed or from the imported Comisana and Sarda breeds.
The variety of herbs present in the Tuscan pastures give special qualities to the milk, thus helping to create a balanced and harmonious cheese.
The shape of Seasoned Pecorino Toscano PDO is cylindrical with convex sides.
The wheels must have a diameter between 15 and 22 cm, a height of 7 to 11 cm and a weight between 0.75 and 3.50 kg.
Each wheel must bear the trademark of the protection consortium, in ink on the soft cheese, hot on the semi-hard cheese.
Know that DOP aged pecorino toscani is placed in special food-grade polystyrene boxes.
And then in our personalized cardboard box for shipping, so as to guarantee the right conservation during delivery.
Seasoned Pecorino DOP Production techniques
Our aged Pecorino Toscano DOP is produced following tradition but with the help of modern technologies:
the milk is coagulated at a temperature of 33-38 ° C with calf's rennet, possibly the addition of native lactic ferments coming from the library of the Consorzio Tutela Pecorino Toscano DOP is allowed.
After breaking, the curd is placed inside the forms to allow the whey to be lost, the forms are then left to rest in specific "hot chambers".
Through heat and humidity they continue to lose whey, subsequently salting is carried out which can be carried out dry or in brine.
At this point the maturation process begins, at least 20 days for the aged Tuscan Pecorino Toscano with a soft texture and 4 months for the Pecorino Toscano with a semi-hard texture.
the whole wheel of Pecorino Toscano DOP is about 2.6 kg.
We have chosen 1.3 kg that is half a wheel as quantity but if you want to buy a whole wheel just select 2 kg of quantity.
You can also specify to receive two vacuum-packed pieces instead of a whole wheel.
If you want a softer Pecorino Toscano DOP, buy fresh Pecorino Toscano DOP from Salumeria Toscana Shop