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Tuscan sheep’s cheese DOP


Just as other Tuscan pecorino sheep’s cheeses, this has a fresh, sweet flavour and can be eaten either fresh or ripened. It is made throughout the Tuscan region and also in a few municipalities of Umbria.  However, the main production area is the Maremma.

Caratteristiche organolettiche
Aspetto: compact, hard, yellow paste without any holes
Sapore: sweet with traces of sheep’s milk
Abbinamenti: Red wines. Hot green tomato chutney. Tuscan ‘sciocco’ unsalted bread
Caratteristiche tecniche
Latte: full fat, raw or pasteurised, sheep’s milk
Lavorazione: artisan and industrial
Pasta: pressed
Salatura: dry
Stagionatura: at least 60 days
Produzione: throughout the year
Grassi: 40 % F-Dm
Peso: 2-3, 5 kg
Dimensioni: 15-20 cm diameter, h. 5-8 cm
Produttori: Tuscan dairies