Tuscan Pecorino is an Italian sheep milk cheese curdled at a temperature between 33 and 380C, with the addition of vegetable rennet or calf rennet. Aged for 3 months, Tuscan Pecorino has a cylindrical shape, flat top with a slightly convex edge.

This cheese is compact and soft when cutting it. Tuscan Pecorino is characterised by its yellow rind, white and slightly straw coloured. The cheese has status and it’s entirely produced in the whole Tuscany region, as well as in some municipalities of Umbria and Latium region.

Tuscan Pecorino is the best-selling Pecorino because it is sweet, nutritious and healthy. This cheese can be grated or eaten alone. It can also be eaten with fruit and honey. If you want to enjoy it to the fullest, eat it with wines like Chianti or Sangiovese. You can also eat it with your favourite recipes, vegetable, salad or pasta.

PRESERVATION: keep the whole wheel in a cool dry place. Once cut, preserve the cheese between 0°C and 4°C, wrapped in food paper or natural fiber cloth.

INGREDIENTS: pasteurized sheep MILK, salt, rennet, starter cultures. On surface: rapeseed oil.
Not edible rind.