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Pecorino Toscano DOP

Pecorino Toscano DOP is a cheese that can be fresh or matured, produced exclusively in Tuscany, in Lazio in the province of Viterbo and in Umbria in the province of Terni.

This cheese is characterized by its sweet and balanced flavour, which in no case is too savory or spicy, a peculiarity due to the manufacturing method, the use of veal rennet and the salting, which is left for a shorter period than the other cheeses of the same type. Pecorino DOP is one of the most famous Tuscan excellences in the world, one of the products that best sums up Tuscan culture and tradition, representing centuries of history.

History

Already in Etruscan and Roman times, sheep farming was a very widespread activity, which gave rise to centuries of dairy production, with traditions and products that have survived to the present day. Pliny the Elder already spoke about Tuscan cheese in his work “Naturalis Historia”, citing a cheese produced in the city of Luni, today’s Lunigiana, known by the name of “Lunense”, praised for its particular goodness. In the fifteenth century again we have news of the Pecorino Toscano cited with the name of “cacio marzolino”, in reference to the production period which went from March until the end of the spring period, this cheese was also much appreciated by illustrious personalities, such as example Lorenzo the Magnificent. Also in the 15th century, “Marzolino d’Etruria” was celebrated as one of the best cheeses in the area.

Product features

Pecorino Toscano DOP is a soft or semi-hard cheese, it is produced exclusively with whole sheep’s milk and can be fresh or aged. Fresh pecorino has a yellow crust, tending towards straw yellow and a white paste, tender consistency and sweet taste, aged pecorino instead has an intense yellow crust, and a straw yellow paste, with an intense  but not spicy color. According to the specifications, Pecorino Toscano DOP cheese can be produced and matured in the area of origin, with milk produced from flocks raised in the DOP territory, milk from sheep of the native Massese breed or from the imported Comisana and Sarda breeds. The variety of herbs present in the Tuscan pastures give the milk special qualities, thus contributing to the creation of a balanced and harmonious cheese. The shape of Pecorino Toscano DOP is cylindrical with a convex heel, the wheels must have a diameter between 15 and 22 cm, a heel between 7 and 11 cm high and a weight between 0.75 and 3.50 kg. Each wheel must bear the mark of the protection consortium, in ink on the soft cheese, and in hot on the semi-hard cheese.

Production techniques

Pecorino Toscano DOP is produced following tradition but with the aid of modern technologies, the milk is coagulated at a temperature of 33-38°C with calf rennet, possibly the addition of native lactic ferments from the Consortium’s stump is permitted. Protection of Tuscan Pecorino DOP. After breaking, the curd is placed inside the molds to allow the loss of the whey, the molds are then left to rest in specific “hot chambers” where through heat and humidity they continue to lose whey, subsequently salting is carried out which can be carried out dry or in brine. At this point the maturation process begins, minimum 20 days for the soft Pecorino Toscano and 4 months for the semi-hard Pecorino Toscano.

Manciano Dairy

The Manciano Social Dairy was born in 1961, founded by 21  Maremma farmers, united by the desire to enhance and promote the products derived from the processing of sheep’s milk from the territories of the province of Grosseto. Today the dairy has 250 farmer members and is one of the most important companies in the sector, with a great variety of products, first and foremost of course the famous Pecorino Toscano DOP. The Social Dairy of Manciano deals with the production of:

  • FRESH PECORINO TOSCANO DOP, soft sheep’s cheese, produced exclusively with sheep’s milk from the territories of the specification, selected native ferments, salt and rennet. This cheese is aged for at least 20 days.
  • SEASONED PECORINO TOSCANO DOP, semi-hard sheep’s cheese, produced exclusively with sheep’s milk, minimum seasoning 120 days. It is a straw-coloured cheese, suitable for consumption at the table or grated.
  • PECORINO TOSCANO DOP MATURED FOR 120 MONTHS, the specification provides for a minimum maturation of 4 months for semi-hard Tuscan pecorino cheese, this product is matured for 12 months, to increase the character of the cheese, best expressing the fragrances and aromas of the Tuscan pastures .
  • ORGANIC PECORINO TOSCANO DOP, cheese prepared with organically grown sheep’s milk. This cheese has a delicate flavor in the fresh product, intense in the matured product.
  • PECORINO TOSCANO DOP HALAL, a cheese recognized by the Islamic Association Zayd Ibn Thabi, in fact respects the Islamic precepts in the processing phases, such as for example in the use of products that do not contain alcohol for cleaning the systems. The Caseificio Sociale di Manciano has been producing Pecorino Toscano DOP Halal since 2012, and was the first dairy in the consortium to create this line.

Il Fiorino dairy

Il Fiorino Dairy was founded in 1957 by the will of Duilio Fiorino, son of a family of Tuscan-Romagna origins who had lived in Roccalbegna since the 19th century. The current factory was built in 1989 and is today one of the most important companies in the production of Tuscan cheeses, exported to Australia, Japan, America and throughout Europe.

  • MATURE PECORINO TOSCANO DOP, mature sheep’s milk cheese produced in the territories covered by the regulations, has  an intense and persistent flavour. In 2007 it was awarded the best cheese in Italy with the San Lucio Trophy.

Maremma Dairy

In Follonica, in one of the most beautiful coastal stretches of Tuscany, stands the Maremma Dairy. Founded in the sixties, it is today an important dairy company that produces high quality Tuscan cheeses, including the inevitable fresh and mature Pecorino DOP.

  • PECORINO TOSCANO DOP, produced with sheep’s milk coming only from pastures foreseen by the regulations, Volterra salt, native ferments and rennet. Aged 20 days.
  • PECORINO TOSCANO DOP SEASONED, cheese aged 120 months, produced with sheep’s milk from the territories included in the specifications, Volterra salt, ferments and rennet.
  • ORGANIC PECORINO TOSCANO DOP, fresh cheese aged for 20 days, produced with pasteurized organic sheep’s milk, Volterra salt, native ferments and rennet.
  • PECORINO TOSCANO DOP ORGANIC SEASONED, fresh cheese aged for 120 days, produced with pasteurized organic sheep’s milk, Volterra salt, native ferments and rennet