Cheesemakers in northern Italy have produced Pecorino Toscano for centuries before Italy was even a country. While the cheese itself stayed generally the same over time, the name went through many iterations. We can read a detailed description of the production of Pecorino Toscano in Pliny the Elder’s Naturalis Historia from the 70s CE. He called it Lunense after the historical territory Lunigiana, which is now part of Tuscany and Liguria. In the fifteenth century, writers discussed the cheese, naming it Marzolino after the month of March when production for this firm, whole sheep’s milk cheese traditionally began. Finally, in 1996, Pecorino Toscano gained DOP (protected designation of origin) status, which finally made the name official. Since this is a DOP cheese, in order to use the name Pecorino Toscano makers must follow a specific recipe and aging procedures. We carry the older variety that must be aged at least 120 days for the correct texture and flavor.

But what we really care about is that the cheese is delicious! If you like nutty cheeses, Pecorino Toscano is certainly for you. It tastes of toasted cashews, hay, and a little lemony with a buttery finish. Grate it in a fluffy shower over rich pasta Bolognese, melt it on toast with slices of fresh tomatoes, or try the classic pairing of Toscano drizzled with honey and eaten with pears.