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Pecorino Toscano with spicy chilli pepper

Manufacturer: Caseificio Nuovo

What characterises Pecorino Toscano is undoubtedly the link between the area in which it is produced and the dairy.

The particular characteristics of the land where the sheep graze, Tuscany, give the cheese its famous and special properties: colour, flavour, smell, texture.

The various climatic conditions, combined with the unique and special traditions of each dairy, give Tuscan Pecorino the thousands of varieties, nuances, tastes and colours that we know today.

The animals spend their entire grazing time outdoors, enjoying ample space.

By grazing only local grass and herbs, we can find aromas such as juniper, wormwood, scorzonera, etc. in the flavour of the milk and consequently in that of the Pecorino itself.

Known very simply as ‘cacio’ among the various producers, Pecorino Toscano comes in two variants:
Pecorino Toscano Fresco and Pecorino Toscano Stagionato, also known as soft or semi-hard.

How is Pecorino Toscano with Spicy Chilli Pepper produced?

For this Pecorino Toscano, we chose and relied on the historic Caseificio Nuovo di Poggibonsi (SI), which produced the pecorino with fresh pasteurised sheep’s milk, natural rennet, selected milk enzymes and salt from the famous Volterra salt pans.

Ground hot chilli pepper is then added to the curd.

The cheese is fresh and the flavour slightly spicy.

How best to pair it

We recommend tasting three variants of Pecorino Toscano:

– In its purity, diced, as an accompaniment to an aperitif.
– Diced or cut into thin strips to add flavour to a salad.
– Sliced, in breadcrumbs or corn breadcrumbs and then fried.

Accompany it with a glass of chilled white wine, or if you want to make your aperitif more delicious, pair it with a good macerated wine.

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Weight: 600gr


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