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 Truffle 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.
A generous amount of ‘Scorzone’ and ‘Bianchetto’ black truffle flakes are added to the curd, giving the cheese its characteristic intense truffle flavour.
How best to pair it
We recommend you enjoy this Pecorino Toscano in two ways:
– Flaked on deep-fried, hot yellow polenta croutons
– Accompanied by chestnut preserve
– Accompany it with a glass of full-bodied red wine.