Made for at least 2,500 years old Pecorino Toscano cheese, is produced nearby in Tuscany at a cheese factory called Il Forteto. It comes in soft and semi-hard versions; the soft version is ripened at least 20 days, while the semi-hard cheese is ripened at least 4 months. Formed into wheels, the rind is pale yellow to dark yellow with a white, ivory or pale yellow interior, depending on age. The younger version is milder and a bit tangy, but the mature version is much sharper and has a more pronounced nutty flavor. At Il Forteto you will find Pecorino, freshly made or aged or with truffles or with black pepper. Every flavor is a special delight, providing another unexpected memory of Tuscany.
