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Slice | 450gr





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Pecorino Toscano DOP is a typical cheese from Tuscany, whose production follows the rules indicated by the Consortium for the protection of Pecorino Toscano DOP.

Pecorino Toscano DOP is produced exclusively with 100% Italian sheep’s milk from 3 regions: Tuscany, Lazio and Umbria. It has a semi-hard texture and is characterised by a distinctive and strong flavour and an intense aroma. Its thin yellow rind is smooth and compact, while on the inside, the cheese has a straw-yellow colour, tending to light. The aroma is strong with hints of hay and dried fruit.

Pecorino Toscano DOP is matured for a minimum of 120 days and up to one year.

It is perfect served with onion jam, figs, honey or balsamic vinegar. It is excellent grated over pasta, Risottos or soups or cut into flakes for a mixed plate of cold meats and cheeses.

The best pairing to this cheese is a classic Tuscan wine: Chianti Classico DOC. This Tuscan combination will enhance all the characteristics of this cheese in its aroma and taste.


The production of Pecorino Toscano DOP is an art that has been handed down for centuries in Tuscany and that, even if it has been refined over time with new technologies, needs time to reach that unique product that we are envied all over the world.

The transformation of this typical cheese follows several stages to arrive at the final product:

  1. Milking and arrival of the milk: the sheep are milked twice a day for 100 to 200 days. The milk is taken from the place of milking to where it is processed by the cheesemaker.
  2. Heat treatment: the milk used in the production of Pecorino Toscano DOP can be of three types – raw, thermalised or pasteurised. Once pasteurisation has taken place, native cultures are added, which are obtained from high-quality sheep’s milk.
  3. Adding rennet and breaking the curd: this process allows the milk to go from a liquid to a solid state. The curd is then broken into lumps the size of a kernel of corn.
  4. Moulding and whey draining: the curd is then placed in the special moulds that will give it its typical cylindrical shape and, to facilitate the expulsion of excess whey, they are placed inside rooms with a temperature of about 35° and humidity of 90% thus beginning the process of maturation of the moulds themselves.
  5. Salting and maturing: this is followed by dry salting or salting. This process allows the Pecorino Toscano DOP to eliminate the excess whey and begin the process of forming the rind. This is followed by the maturing process, which lasts a minimum of four months for mature Pecorino Toscano DOP. During this period, any natural formation of mould is cleaned by the cheese-makers.
  6. Marking: only the best cheeses are marked with the ‘Pecorino Toscano DOP’ logo.

Pasteurised sheep’s MILK, salt, rennet, native yeasts, sunflower oil on the rind.


Pasteurised sheep’s MILK, salt, rennet, native yeasts, sunflower oil on the rind.

Food expiration
We guarantee Maximum Freshness of all products and the Conservation and Shipping to maintain their integrity. The expiry date depends on the format chosen and the type of product. For more details contact us.
Conservation tips
Store between +4°C and +8°C
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