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DOP status which is produced under strict supervision of the Consortium. Aged for 3 or 6 months, rich & nutty.

TYPE CHEESE: Semi-firm sheep’s milk cheese

ORIGIN: Tuscany, Italy

AGING: 45-60 days

INGREDIENTS: Pasteurized sheep’s milk, rennet, salt. 

PACK SIZE: 2/5 lb. wheels

APPEARANCE: Cheese is very pale yellow and compact. The seal of the Consortium is stamped onto the cheese.

FLAVOR: Creamy and full with a bit of acidity and a sheepy finish. Nice complexity.  

KEY POINTS: Very versatile. This cheese can be used in almost any meal – shaved, shredded, for cooking, or cubed for salads. 

HISTORY: An exemplary sheep’s milk cheese produced in the Val D’Orcia (Siena) under strict supervision of the Consortium of Pecorino Toscano. Represents a popular type of cheese enjoyed throughout central and southern Italy. Lazio, Umbria, and Tuscany are renowned for these types of cheeses.

SERVING RECS: Shaved over arugula salads, with fruit, in cheese sauces, or simply as a snack.