Pecorino cheese

There are two types of this sheep’s milk cheese produced in Tuscany: an aged, firmer, stronger-tasting one — referred to as stagionato, which is suitable for grating over pasta, and goes well with certain fruits, such as pear, and the softer, milder type of pecorino referred to as fresco, which is unsuitable for grating, and is eaten in slices with cold meats and salads, such as broad beans.