Tuscany is one of the most traditional regions for pecorino. The smooth hard red rind is rubbed in olive oil and tomato paste before the cheese is matured in cellars. The flavours are light and tangy and sweet, like fresh cobnuts or almonds, and the texture – which varies with age – tends toward the crumbly. A versatile cheese, lovely shaved over a salad or on a board, accompanying milder cheeses from the region.

Pecorino Pratantico Rosso