Tuscany Italy Pienza raviggiola rossellino tosccanello marzolino pecorino cheeses food culinery cuisine shop italian mikekipling
Sheep's milk cheeses are plentiful in Tuscany; some are soft and buttery, others sharp, tangy, and firm, but all are delicious accompanied by Tuscany's unequaled saltless bread. Marzolino: Soft sheep's milk cheese produced in March (marzo in Italian); briefly aged. Pecorino Toscano: Sheep's milk cheese, young (soft, mild, and milky) or aged (firm, pungent, with notes of chestnuts, bay leaves, and herbs); the best is from Pienza and Siena. Raviggiolo: Sheep's and goat's milk cheese (with cow's milk sometimes added) similar to Ricotta; aged 5 days, spreadable, buttery, and creamy. Rossellino: Salty, firm Pecorino whose rind is rubbed with olive oil, acquiring a red (rosso) color as it ages. Toscanello: Larger wheel of Pecorino Toscano; aged 6 months, sometimes spiced with black peppercorns.
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Photo credit: © Mike Kipling Photography ITALY / Alamy / Afripics
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Keywords: italy, pienza, tuscany
