WHAT IS PECORINO?euroPecorinoeuro for Tuscanyeuros sheep cheese is a twentieth-century term - traditionally it was and in fact often still is called cacio, pronounced euroch-shoeuro in dialect. Production hasneurot varied much throughout centuries save for the introduction of obligatory pasteurisation of the milk in the 1890s, but of course no-one can reconstruct a documentable history of some-thing so common in every nook and cranny and on every table and plate for so many generations.HOW IS PECORINO MADE?Sheepeuros milk is heated in kettles and rennet is added. The coagulated mass is fragmented into very fine lumps for long-term ageing and coarse ones for cheeses to be served soft. The resulting masses are pressed into moulds, more or less salted according to taste and aged for any time from a month and a year - the longer the ageing the harder and tastier the product.AREAS OF PRODUCTION In all of Tuscany, in a few parts of Umbria and in some smalll places in Latium.