Pecorino Toscano DOP, 1,2 kg

Pecorino Toscano PDO is the quintessential Tuscan cheese: made with whole sheep's milk sourced exclusively from Tuscany and certified neighboring areas, and protected by the European PDO (Protected Designation of Origin) label, which guarantees every stage of production, from milking to aging, under strict, verified standards. More than just sheep's cheese, it is an Italian gastronomic institution recognized around the world.

Pecorino Toscano PDO comes in two main varieties: fresh: soft texture, delicate, milky flavor, aged for at least 20 days; and aged: semi-hard or hard texture, intense, complex flavor, aged for at least 4 months. Both varieties express the Tuscan terroir with character and elegance, and have an instantly recognizable identity that sets them apart from every other Italian pecorino cheese.

What is Pecorino Toscano PDO, and why is it different?

Not all Tuscan pecorino cheeses are PDO-certified. Authentic Pecorino Toscano PDO is distinguished by three key characteristics:

100% Tuscan sheep's milk, PDO-certified: EU standards precisely specify the milk production areas, permitted sheep breeds, and farming methods. Only milk from these specific areas can be used to make Pecorino Toscano PDO. Its traceability is complete and can be verified through the protection consortium.

Artisanal production according to EU standards: curdling with natural rennet, cutting the curd, shaping by hand or with traditional equipment, and salting in brine or dry. Every stage is regulated and monitored. The result is a compact cheese with small, irregular holes and a natural yellow rind or one treated with oil and ash according to tradition.

⏳ Two certified aging periods, fresh and aged: Fresh Pecorino Toscano PDO (20-90 days) has a soft texture, white color, and a sweet, milky flavor with herbal notes. Aged Pecorino Toscano PDO (over 4 months) has a hard texture, straw-yellow color, and an intense, savory, lingering flavor with notes of Tuscan pastures. Two distinct products, both PDO-certified.

Technical specifications

How to best taste and pair Pecorino Toscano PDO

Pecorino Toscano PDO changes character completely between the young and aged versions, offering two distinct tasting experiences:

Serving temperature, never straight from the fridge: take young cheese out of the refrigerator at least 30 minutes beforehand, and aged cheese 40 minutes beforehand. At room temperature, Pecorino Toscano PDO expresses 100% of its aromatic profile; cold, it is flat and mute

Different cuts for the two varieties: cut young cheese into even slices with a smooth-bladed knife. Break aged cheese into irregular shards with the tip of a knife to highlight the granular, crystalline texture developed during long maturation

Acacia honey for young cheese, chestnut honey for aged cheese: young cheese calls for light, floral sweetness, while aged cheese pairs well with the bitter complexity of Tuscan chestnut honey

Fresh seasonal fruit: pears, figs, and white grapes with young cheese; walnuts, dates, and dried figs with aged cheese. The juicy sweetness of fresh fruit balances the increasingly savory notes that develop during aging

Grated over fresh Tuscan pasta: pici with aglione garlic, pappardelle with Chianina beef ragù, ribollita: aged Pecorino Toscano PDO replaces Parmesan for results that are more rustic, rooted in local tradition, and authentic

A progressive wine pairing: Vernaccia di San Gimignano DOCG with young cheese, Chianti Classico with semi-aged cheese, Brunello di Montalcino with fully aged cheese

The Tuscan way to eat aged Pecorino PDO: a wedge of cheese, a drop of chestnut honey, half a walnut kernel, a slice of unsalted Tuscan bread. In this order, in this proportion. Nothing else is needed.

Recommended pairings

Chestnut or Tuscan millefiori honey: the classic pairing par excellence, a bittersweet flavor that complements the savory notes of aged PDO cheese

Sorrento walnuts and Avola almonds: richness and tannins that enhance Pecorino Toscano PDO’s aromatic persistence

Chianti Classico Riserva DOCG: the quintessential pairing of local specialties: a great Tuscan red with a great Tuscan cheese

Vernaccia di San Gimignano DOCG: for fresh pecorino, its minerality and acidity balance the milky sweetness without overpowering it

FAQ: Pecorino Toscano DOP

What is Pecorino Toscano DOP? It is a soft- or hard-paste cheese made from whole milk from Tuscan sheep and certified DOP (Protected Designation of Origin). It is available fresh (aged for at least 20 days, with a soft paste and delicate flavor) and aged (aged for at least 4 months, with a hard paste and intense, lingering flavor). European DOP certification guarantees its origin, milk, and production process.

What is the difference between fresh and aged Pecorino Toscano DOP? Fresh pecorino has a soft, white paste and a sweet, milky flavor with herbal notes. It is ideal served with acacia honey and fresh fruit, or used in cooking. Aged pecorino has a hard, granular, straw-yellow paste and an intense, savory flavor with a long finish. It is ideal served in flakes with chestnut honey, walnuts, and full-bodied red wines.

What is the difference between Pecorino Toscano DOP and Pecorino Romano DOP? They are two completely distinct DOP cheeses. Pecorino Romano is produced mainly in Sardinia, has a much saltier, sharper flavor, and is used primarily as a grating cheese. Pecorino Toscano DOP is produced in Tuscany, has a more delicate, complex flavor, and is suitable both for eating on its own and for cooking.

How should it be stored at home after purchase? Wrap it in cheese paper or waxed paper and store it at +4/+8°C in the vegetable drawer of the refrigerator. Never let it come into direct contact with plastic, which suffocates the rind and alters the aromas. Once opened, fresh pecorino keeps for 10-15 days and aged pecorino for 3-5 weeks. Always take it out of the refrigerator 30-40 minutes before serving.

How can it be used in cooking beyond eating it on its own? Grated aged pecorino on pici with garlic sauce, pappardelle with Chianina ragù, or ribollita replaces Parmesan with a more rustic, regionally distinctive result. Fresh pecorino can be diced into salads, melted into light fondues, or used as a filling for homemade fresh pasta.