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From: PodTravels.TV - Tuscany [iPod Travel Video] Add A Tag “Pecorino Toscano” PDO is made from whole sheep’s milk and veal rennet. The paste is subjected to cooking and breaking until curd granules form that vary in size from that of a kernel of corn for “semi-hard” paste to the size of a hazelnut for “soft”. Then it is pressed and salted before being matured for variable periods of time depending on the culinary destination of the cheese. The finished product is a smooth-faced cylinder, and measures 15 to 22 cm in diameter and weighs from 1 to 3.5 kg. The rind can be various shades of yellow and the paste is pale yellow with a delicate flavour and lightly piquant aspect. “Pecorino Toscano” can be consumed as a table cheese or used for grating, depending on the amount of ageing. When grated, it is put on ribollita (a type of bread soup), pasta dishes or added to meat dishes to give extra flavour. Sliced (either aged or fresh) it goes well with honey, jams, and fresh, seasonal fruits and vegetables. quicktime – 28,4 mb Arsia.tv Subscribe Arsia.tv on iTunes