There aren’t many people out there as passionate about good cheese as the Italians! The average Italian cheese lover eats an incredible 22 kilograms of it a year! Tuscany is certainly no exception to this love of the dairy product and is actually quite famous for some of their distinctive varieties.
For those wishing to stay in the region to experience how Tuscan cheese is made, there is a fine selection of vacation rentals in Tuscany where you’re never too far from someone who is happy to show you! Lucca city is renowned for its cheese makers so make it a plan to go there during your next Tuscan vacation.
For those wishing to stay in the region to experience how Tuscan cheese is made, there is a fine selection of vacation rentals in Tuscany where you’re never too far from someone who is happy to show you! Lucca city is renowned for its cheese makers so make it a plan to go there during your next Tuscan vacation.
Tuscany’s most famous cheese is probably a hard mature cheese called Pecorino Toscano. It’s made from sheep’s milk and is quite similar in flavour to parmesan.
It gets its name from the Italian word ‘Pecore’ meaning ‘sheep’. Artisan cheese makers often demonstrate the fine art of producing pecorino which is usually created using the following traditional method.
Full fat sheep’s milk is strained and heated to 37 degrees before being removed from the heat and an ingredient called rennet is added. This helps the milk solids to curdle and start the formation of what will become the cheese. The mixture is stirred and left for an hour until it thickens. A whisk is used to break up the rennet and excess whey liquid is removed.
It gets its name from the Italian word ‘Pecore’ meaning ‘sheep’. Artisan cheese makers often demonstrate the fine art of producing pecorino which is usually created using the following traditional method.
Full fat sheep’s milk is strained and heated to 37 degrees before being removed from the heat and an ingredient called rennet is added. This helps the milk solids to curdle and start the formation of what will become the cheese. The mixture is stirred and left for an hour until it thickens. A whisk is used to break up the rennet and excess whey liquid is removed.
The thickened mixture left behind is lifted out of the pot and squeezed of excess liquid before being dusted with salt and left to extract more moisture for a week.
During this time, it’s wrapped in moisture absorbing material which is regularly replaced. When it has significantly hardened, it is placed in a dark dry place to mature for at least four months until it’s ready for sale.
Many cheesemakers produce varieties of Pecorino with fruit, nuts, spices or even smoke it to add an extra dimension of flavour. The strongest pecorinos have been left for over a year and maybe even two to create a delicious pungent taste!
This famous cheese goes perfectly along with spicy salami, crusty home made Tuscan bread, olives and a generous glass of red wine so why not taste it for yourself on your next holiday to Tuscany! Why not embark on a delicoius food trail of Tuscany and stop off to try the exquisite dishes of the Montalbano hills as well as a fun tasting of Tuscany's famous Slow Food products!
During this time, it’s wrapped in moisture absorbing material which is regularly replaced. When it has significantly hardened, it is placed in a dark dry place to mature for at least four months until it’s ready for sale.
Many cheesemakers produce varieties of Pecorino with fruit, nuts, spices or even smoke it to add an extra dimension of flavour. The strongest pecorinos have been left for over a year and maybe even two to create a delicious pungent taste!
This famous cheese goes perfectly along with spicy salami, crusty home made Tuscan bread, olives and a generous glass of red wine so why not taste it for yourself on your next holiday to Tuscany! Why not embark on a delicoius food trail of Tuscany and stop off to try the exquisite dishes of the Montalbano hills as well as a fun tasting of Tuscany's famous Slow Food products!
Photo credits
picture 1: Dan / CC BY-SA 3.0;
picture 2: Audriusa / CC BY-SA 3.0;
picture 1: Dan / CC BY-SA 3.0;
picture 2: Audriusa / CC BY-SA 3.0;
