Semi-aged sheep's milk pecorino with a rind rubbed with tomato paste. Mild and slightly lingering, it is served cut to order.
It is made solely from sheep's milk from the Tuscan province whose name it bears, and aged for about 60 days.
The red rind comes from tomato paste applied during ageing. The interior is white and crumbly. It goes with Tuscan cured meats or can be coarsely grated over a grilled vegetable salad.
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