Pecorino Toscano DOP
Toscana, Lazio, Umbria
Pasteurized, Sheep’s  Milk

The cheese is prepared with full cream, pasteurized sheep's milk, often by farm-based cheese producers. The cheese is ready to be eaten after a maturation period of just 20 days. However, it is generally regarded as a hard cheese, frequently used for grating, and to achieve this characteristic hard texture, the cheese should be left alone for at least four months. The flavor is fragrant, unique, normally described as ‘sweet’ – longer maturation periods intensify the flavor and aroma and add to the piquancy.