The sheep of the Apennines has always been one of the most interesting realities of this area. The milk, one of its main products, was and is still nowadays transformed into one of the most ancient and valuable Tuscan kind of cheese, the "pecorino". The milk gets coagulated on the fire by using the rennet of a nearly weaned calf, and seasoned with herbs growing in the clearings of the surrounding mountains. After a patient mixing with a tool built by the local artisans with beech timber, the daught becomes compact; afterwards, it ripens in the wooden "cacina" and then placed to season on pear wood boards in a dry place. The "pecorino toscano" was usually produced during the winter and was eaten fresh, after just one month of rest, or well-seasoned at the end of October.
Current production area in the Park
Bibbiena, Chiusi della Verna, Poppi, Pratovecchio, Stia.
The "Pecorino Toscano" can have different dimensions, but always a cylindrical shape. This cheese has a strong taste which can be fully appreciated when it is fresh, lightly fried in a pan, or when it is seasoned as a cold dish, or grated as a seasoning of other dishes.
The season of the product
The whole year.