Sheep’s milk, semi hard
To be classed as Pecorino Toscano, it must be 100% sheep’s milk. It can only be produced in Tuscany, Umbria and Latium. It is a hard cheese with a natural rind that regularly gets wiped with olive oil to form its thick crust. This wiping of olive oil prevents the crust growing mould during its four-month maturation in humidity-controlled cellars. The rind develops in colour from a white-yellow to a golden colour while the paste becomes more and more nutty. Whilst it retains a hint of lactic sweetness, it is still incredibly savoury. The texture becomes denser but still flaky.