Pecorino Toscano Fresco DOP

From:¥ 1,400 ¥ 1,400 ¥ 1,512 Incl.Tax

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Even though the designated area for the production of this cheese is the whole Toscana region, a part of Umbria and a part of Lazio, the milk used is exclusively the one coming from sheep who were shepherd on the hills of Siena, Toscana. The first historical record of Pecorino Toscano goes back to the days of the Roman emperor. In the 15th Century, this cheese was named “Carcio Marzolino (cheese made in March)". In many literary works this cheese is nominated as "the most delicious cheese in Italy". It is made by adding local natural lactic acid bacteria, under the strict supervision of the DOP Pecorino · Toscana Association. The ripening is short and lasts 30 days. The rind is soft and in a light straw color, the paste goes from white to a light yellow color, the taste is mild and rich, the sweetness and the richness of the taste have a great balance, making this cheese easy to eat for everyone.

Average nutritional values per 100 g
Kcal: 309
Fat: 32.5 g
Protein: 24 g

As sheep milk has a high concentration of protein and fat, cheese made from it has a rich and creamy taste with a strong and distinctive flavor. Sheep milk’s cheese has very long tradition and dates back to BC. Pecorino Romano is Italy’s oldest cheese, and was a staple food for the rations of the ancient Roman soldiers, thanks to its long-term storage quality.

Cheeses are classified into soft, semi-hard, and hard cheeses depending on their water content. Semi-hard cheeses aging varies between one to six months, a process giving them a slightly hard and mild flavor. As these types of cheese melt easily when heated, they are very well suited for everyday use such as a panini ingredient or grated cheese in cooking.

As the Apennines run through the center of the Italian peninsula, the flatlands are sparce, making that the main livestock have traditionally been sheep and goats. The main representation of Tuscan cheeses comes in the form of Pecorino Toscano. It has a milder salty taste than pecorino from other regions. Pecorino aged for more than 6 months mixed with truffles from this mountainous region go great with Tuscan red wine.

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