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Toscanello

Toscanello
Creative Commons/Dominik Hundhammer
  • Made from pasteurized or unpasteurized sheep's milk

  • Country of origin: Italy

  • Region: Tuscany, Umbria, Lazio

  • Family: Pecorino

  • Type: hard, artisan

  • Texture: creamy, crumbly, dense and firm

  • Rind: natural

  • Colour: white

  • Flavour: bitter, nutty, salty, savory, sweet

  • Aroma: grassy

  • Vegetarian: no

  • Synonyms: Pecorino Toscano

Toscanello is a classic Italian cheese, called as ‘Pecorino Toscano’ and produced within the protected and specific region (PDO). Made using sheep’s milk, Pecorino Toscano is an artisanal cheese created by farmers located in Tuscany and nearby districts of Umbria and Lazio.

Although raw or pasteurised milk can be used to make the cheese, it always has to be from animals fed on hay or dried grasses. The cheese is matured in a cellar for a period varying from three and six months during which it develops an identifiable texture and flavour. When fresh, Pecorino Toscano is mild, creamy with leafy overtones. It can be grilled as well as melted or added to fillings.

With age, the cream cheese starts to crumble; its sweetness perfectly balanced by typical walnutty bitter overtones. This complexity makes it ideal for fruits like pear or honey.

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