Its origins date back to the Etruscans: they were the first to discover how to transform the milk of their sheep into the spectacular cheese that, since 1996, we have been able to enjoy under the certified name of Pecorino Toscano PDO.
The area where it is farmed, produced and matured stretches from Tuscany to Lazio, passing through the localities of Allerona and Castiglione del Lago in Umbria.
It comes in two varieties: a soft cheese that is ready after twenty days of maturing, and - only after maturing for at least four months in an environment with perfect humidity and temperature, an aged cheese. If you sink a knife into its cylindrical shape, with flat faces and slightly convex sides, and the blade cuts into its variable yellow-tinted rind, you find a straw-coloured paste with a firm and tenacious texture which, on the palate, surprises you with its distinctly fragrant flavour.
The cheeses are selected one by one: only the best can carry the Pecorino Toscano PDO stamp.