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Slice | 500gr





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Semi-cured Pecorino Toscano PDO is one of the most famous Tuscan cheeses in the world, produced according to the strict regulations of the Tuscan Pecorino PDO Consortium.

This typical cheese is produced exclusively with 100% Italian sheep’s milk, mainly from Tuscany, but, according to the regulations, it is also possible to use sheep’s milk from Lazio and Umbria.

It is a soft cheese with a light yellow rind, smooth, uniform and soft. It has a delicate taste, an aroma of milk and butter and a typical cylindrical shape. The maturation of this semi-cured Pecorino Toscano PDO ranges from a minimum of 20 days to a maximum of 45/60 days.

How to enjoy it

This is a perfect cheese to savour in any type of dish. It is excellent with tasty pasta dishes such as fusilli with semi-cured Pecorino Toscano PDO or with appetizers accompanied by fresh bread or a selection of mixed cold cuts. Also try it for a main dish, such as skewers of Pecorino Toscano PDO with seasonal vegetables or a savoury pie with Pecorino Toscano PDO. It is also excellent for adding flavour to sandwiches such as a sandwich with spiced lard and Pecorino Toscano PDO. For true lovers of this cheese there are also dessert recipes with this ingredient such as an apple pie with Pecorino Toscano PDO.


The production of semi-cured Pecorino Toscano PDO has been handed down for centuries in Tuscany. It is a process with several fixed stages, which cannot be changed, in order to arrive at the very high quality final product that we all know.

The Pecorino Toscano PDO semi-cured cheese is produced in several stages, which are described in detail below:

  1. Milking and milk delivery: the selected animals are milked about twice a day for a period of 100 to 200 days. The milk is then taken to the cheesemaker who makes the cheese.
  2. Heat treatment: there are three types of milk used in the production of semi-cured Pecorino Toscano PDO – raw, thermised or pasteurised. After pasteurisation, indigenous ferments obtained from high-quality sheep’s milk are added.
  3. Adding rennet and breaking the curd: this is the procedure that allows the milk to go from a liquid to a solid state. The curd is then broken into lumps about the size of a kernel of corn.
  4. Moulding and whey removal: the curd is placed in typical cylindrical moulds and these are placed inside rooms with a temperature of around 35° and humidity of 90% to remove the excess whey and thus begin the cheese maturing process.
  5. Dry salting or brining and maturing: this is followed by salting, a process that allows the Pecorino Toscano PDO to eliminate the excess whey left and begin the process of forming the rind. Then comes the maturing process, which lasts a minimum of 20 days and a maximum of 60.
  6. PDO labelling: the best cheeses are selected and branded with the Pecorino Toscano PDO label.

Pasteurised sheep’s MILK, salt, rennet, native yeasts, preservative E235 in crust. Non-edible rind.


Pasteurised sheep’s MILK, salt, rennet, native yeasts, preservative E235 in crust. Non-edible 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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