Pecorino Toscano DOP is a protected designation of origin (DOP) cheese made from sheep's milk in Tuscany, Italy. It has a hard texture and a nutty, slightly salty flavor.
- Pecorino Toscano DOP has been made for centuries in the Tuscany region of Italy.
- It gained DOP status in 1996 to protect its traditional production methods and regional authenticity.
- The cheese is still made by small-scale producers, often using milk from their own flocks of sheep.
Pecorino Romano is a similar sheep's milk cheese from Lazio, Italy. It has a sharper, saltier flavor than Pecorino Toscano DOP.
Grana Padano is a hard cheese made from cow's milk in the Po River Valley of Northern Italy. It has a milder flavor than Pecorino Toscano DOP and is often used in cooking.
Parmigiano-Reggiano, also known as Parmesan cheese, is a hard cheese made from cow's milk in the Emilia-Romagna region of Italy. It has a nutty, sharp flavor and is often grated over pasta dishes.
The traditional hard cheese made from sheep's milk in Tuscany.
A younger, softer version of Pecorino Toscano DOP, aged for just a few weeks.
An aged version of Pecorino Toscano DOP, aged for at least four months and up to a year or more. It has a sharper flavor than the fresco version.
Pecorino Romano is a sharper, saltier cheese made from sheep's milk in Lazio, while Pecorino Toscano is milder and nuttier, made in Tuscany.
Pecorino Toscano can be grated over pasta dishes, used in risottos, or served with fruit and honey as a dessert. It pairs well with red wines and can also be melted on sandwiches or in grilled cheese.
Most aged hard cheeses, including Pecorino Toscano DOP, have very low levels of lactose and are often well-tolerated by people with lactose intolerance.
Many small-scale producers of Pecorino Toscano DOP offer farm visits and tastings, as part of Tuscany's agritourism industry. Check with the local tourism board for suggestions.
DOP stands for Denominazione di Origine Protetta, a certification from the European Union that ensures Pecorino Toscano DOP is made using traditional methods in Tuscany with sheep's milk from local flocks.