Followers of this Blog will know that your scribe adores the quality and versatility of aged Parmigiano Reggiano from cow’s milk. After attending an insightful seminar this past week you can add Pecorino Toscano from sheep’s milk to that cheese list. This Masterclass took place in Vancouver on June 17 at Les Amis de Fromage delivered by Stefano Sarti of Cooperativa Agricola Il Forteto and their distributor Jan K. Overweel Limited. There are 4 Pecorino (Sheep in Italian is “pecora”) cheeses with Protected Designation of Origin (PDO) the most well known one being Romano (named for Rome but main production area is in Sardinia), Sardo (Sardinia), Siciliano (Sicily), and Toscano (Tuscany since 1996). Sampled Fresh (young semi-soft) tasty with truffle, Fresco, and Stagionato (aged minimum 120 days,semi-hard). Impressed by the QPR (quality-to-price-ratio) and especially the lower salt content of Toscano compared to Romano. Also has a variety of interesting uses as shown on their Power Point presentation attached with various foods (fresh fava beans, fresh & preserved fruits like pear, walnuts & almonds, olives), wines (Chianti & Vernaccia di San Gimignano) and recipes (arugula salad, prosciutto & salami, grated on pizza – even suggest cannabis!). Recommend you check out these Pecorino Toscano cheeses.
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