This cheese is produced all year. It is made at a low temperature to preserve the aroma and flavor of fresh milk. The curd is cut into small pieces, stirred for ten minutes and then poured into perforated plastic moulds.
Like all the cheese it is then put in the warm steam oven for several hours until the cheese is nice and compact.
During this time the whey seeps out and is collected to be transformed into ricotta. The next day it is salted in a brine solution for 24 hours and then shelved in a cold cellar at 12°C.
It is ready to eat from one month onwards.
Following a Tuscan tradition in May, pecorino HAS to be eaten with fava beans, otherwise I personally love it combined with pear.