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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.

Organoleptic characteristics
Aspect: compact, hard, yellow paste without any holes
Taste: sweet with traces of sheep’s milk
Serving suggestions: Red wines. Hot green tomato chutney. Tuscan ‘sciocco’ unsalted bread
Technical characteristics
Milk: full fat, raw or pasteurised, sheep’s milk
Production method: artisan and industrial
Paste: pressed
Salting: dry
Ripening: at least 60 days
Production period: throughout the year
Fats: 40 % F-Dm
Weight: 2-3, 5 kg
Size: 15-20 cm diameter, h. 5-8 cm
Producers: Tuscan dairies