Home > Magazine Archives > Oct. 31, 2011 Issue > Features
Pecorino Leads the Pack
Sam Gugino
Issue: October 31, 2011
When you think of cheese in Tuscany, think of sheep. Just about all the Tuscan cheeses available in the United States are versions of pecorino Toscano, Tuscan sheep's milk cheese. Though that may make them seem one-dimensional, Tuscan pecorinos vary quite a bit. But Tuscan pecorino isn't the same as sheep's milk cheeses from other parts of Italy. Tuscan pecorinos have a shorter and cleaner profile. Wine Spectator's Sam Gugino explains.
For the full article, check out the new issue of Wine Spectator, on newsstands October 4, 2011.
To continue reading this page, become a WineSpectator.com member today!
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Log In If You're Already a WineSpectator.com Member
