If you want to taste the hills of Tuscany without the 10-hour flight, Pecorino Toscano DOP is your boarding pass. At two months old, this young sheep’s milk cheese is at its most charmingly "tender" stage. It’s not the hard, salty grater you use for pasta; it’s a creamy, mild, and slightly nutty table cheese. It has a delicate white paste and a scent of wild grasses and milk. It’s the best "friendly" Pecorino—perfect for those who find aged sheep cheeses a bit too aggressive. It’s the cheese equivalent of a warm afternoon in a sun-drenched Italian piazza, meant for slow snacking with a glass of Chianti and good friends. The Recipes Recipe #1: The "Tuscan Farmhouse" Scramble Fold cubes of Pecorino Toscano into soft-scrambled eggs just before they finish cooking. The cheese won't completely melt, creating little pockets of warm, nutty creaminess. A simple, high-end family breakfast. Recipe #2: Pecorino & Broad Bean Pasta Toss penne with sautéed leeks, fresh peas (or fava beans), and a heavy helping of shaved Toscano DOP. The young sheep's milk creates a light, silky coating. A refreshing spring dinner for friends. The Appetizers Appetizer #1: Honeyed Pecorino Wedges Serve simple wedges of the cheese with a small bowl of truffle honey or chestnut honey. This classic Italian pairing highlights the sweetness of the sheep's milk. Appetizer #2: Toscano & Salami "Stackers" Layer a slice of this creamy Pecorino with a mild salami on a rustic cracker. It’s a sophisticated upgrade to the standard snack plate. Ingredients: Pasteurized sheep's milk, salt, rennet, indigenous cultures. Surface treated with preservatives: E 235, E 202. Inedible crust Size: 3 lbs (average) Origin: Product of Italy
