Allegretto cheese vs Pecorino Toscano
Allegretto cheese
Facts
- Milk
- Sheep
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Washed rind
- Country
- Canada
Allegretto cheese is a pressed sheep's milk cheese from Canada. The milk is thermalized, which means it is heated more gently than in full pasteurization, and the curd is pressed into wheels. The rind is washed or brushed while the cheese ages, and the paste under it is firm and creamy. The taste is nutty, a little sweet, and lightly tangy, with a fruity side. It is a cheese for grating, melting, and the board, not a fresh sheep cheese.
Pecorino Toscano
Facts
- Milk
- Sheep
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- Natural rind
- Country
- Italy
- Place
- Tuscany
- Status
- PDO
Pecorino Toscano is a sheep's milk cheese from Tuscany, and the name is protected. Pecorino means a cheese made from sheep's milk, and Toscano places the style in Tuscany, with some making in nearby parts of central Italy. The wheels can be sold young and tender or older and firm. A young cheese is mild and good in slices on a board. An older cheese is drier and saltier, and it is the one to choose when you need to grate.