February 12, 2009
This sheep’s milk cheese is milder than its more famous cousin, Pecorino Romano. It is a DOP-protected cheese made in Tuscany after a migration of Sardinian shepherds in the 1960s and 70s.
The young version of this cheese has a mild nutty flavor and makes a pleasant addition to a cheese platter; is excellent as a grilled cheese and can be added to recipes as a filling. It does not grate well because of its softness.
The more mature version does grate well and approaches the saltiness of Pecorino Romano. It also does well when crumbled on foods and in salads.
I give Pecorino Toscano 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: Slice this cheese and drizzle it with honey and add a slice of fresh pear. It is beyond wonderful.
Wine Pairing: Merlot
Beer Pairing: Brown Ale
Source: Sheep’s Milk