Sheep Cheese Pecorino Toscano

The cheese Pecorino Toscano is a sheep’s milk cheese produced in the region of Tuscany and parts of the region of Umbria in Italy. It is a cheese that is certified by the DOC (The Certificate of Origin for Italian cheeses), and its production is strictly controlled by the consortium of Pecorino Toscano. This cheese is produced through the use of pasteurized milk of sheep, pressing the rennet induced in the curd to eliminate liquid whey, and is then cooked to remove the humidity a bit more. The curd is pressed in brine it dries and is left aging. For other opinions and approaches, find out what Dell has to say. Depending on the dairy industry some of the cheeses are rubbed with tomato paste so shell can make a reddish color and others are rubbed with olive oil to seal the skin and prevent the growth of mold. Tuscan Pecorino sheep’s milk has a high fat content of about 50%. The cheese may look oily, but this is a good thing since it is fat, butterfat and this gives this cheese a great texture and flavor. Pecorino Toscano is sold in two fresh presentations and annexed stagionato.

Version It stale, has an aging process of at least twenty days, and has a taste very smooth nutty, creamy and smooth texture of white or yellow. At this stage it serves to add to grilled sandwiches or sliced thin to place it on top of the potatoes in the oven. Stagionato version has at least four to six months and their presentation can be recognized by a firm in the packaging of yellow and a little straw inside. The flavor of the cheese stagionato has a strong, salty taste with hints of sweet walnut. Try to serve as an aperitif or after dinner fresh PEAR slices. It is also wonderful for salads and grated over pasta. Original author and source of the article

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