Tuscan cuisine is known for its simplicity but elegance. Tucan is surrounded by seacoasts, mountains, and plains so it has a variety of different fresh ingredients to choose from. Tuscan cuisine, however, is very different from any other regional cuisine.
Formaggio, the italian word for cheese, is a primary ingredient in Italian cuisine and is a critical component.
Cheese is an ancient food that does not have a specific date for when or where it was first originated, however, it is known that the practice of cheese making dates back to before the Romans.
Pecorino cheese has a very similar process of production like the other cheese’s accept for that fact it is made from sheeps milk.
Pecorino toscano is usually a soft or semi-hard cheese and the color of its rind can range from yellow to deep yellow. The taste of pecorino toscano is very distinct, fragrant, and intense but never really spicey. This cheese can be used as a table or grating cheese as well.
Pecorino Toscano is a D.O.P approved product so it is easily recognizable and is ensured to be top of the line quality. We can pair this cheese with specific wines.
For example, Pecorino Toscano fresco pairs well with Tuscan white wines such as Vermentino della Maremma IGT, Ansonica, or Monteregio di Massa Marittima DOC Bianca.
Pecorino Toscano stagionato pairs well with Montalpruno, Brunello di Montalcino DOCG, and Cannonau di Sardegna.
This cheese can be used in many italian dishes in a sauce, drizzled over a meal, or used as an ingredient in fillings. However, its most common use is after dinner, as a dessert.
Many italians pair pecorino toscano with honey or pears which contrast with the somewhat salty cheese.
Even though Tuscany has many different ingredients to offer, pecorino toscano is one of its finest and unique ingredients. It is extremely different from any other cheese made around Italy and its taste is specific… taste heavenly
Laura +39 335 646 9869
info@cookinginchianti.it
