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Toscano

CertiProDop Srl

Via Roggia Vignola n. 9
I-24047 Treviglio (BG)
Tel: +39/0363301014
Fax: +39/0363301014
certiprodop@virgilio.it

Geographical area: the entire territory of the region of Tuscany and neighbouring communes of the Umbria and Lazio regions, forming a continuous area.

This cheese, of very ancient origin, dates back to the Etruscan period and there are numerous historical references to it, over the centuries it has been distributed in the area named "Maremma", situated mainly in the Tuscany region. Traditionally the product was given names referring to its geographical origins or with the more general name of "toscano". Over time, given its largely common characteristics, it has become a standard product and has acquired a name which is etymologically relevant in its historical and geographical context.

The curd, obtained from whole sheep's milk with added calf's rennet, is cooked and cut up into hazel-nut-sized pieces for the soft cheese or into cornisized pieces for the semi-hard cheese and is then pressed and salted; a variable period of ripening follows depending on the intended gastronomic use of the cheese.

As for natural factors, the particular characteristics of the areas used for sheep-farming should be borne in mind; the sheep are mainly allowed to graze freely on natural pastureland, rich in natural essences  which lend particular qualities to the milk to be used for cheese-making, As for the human factors, in addition to the historical economic importance, the sheep farms involved are characterized by the sociological factors connected with the farming of so-called marginal territories which would otherwise gradually be abandoned with impoverishment of the natural resources.