Pecorino Toscano, A.D.O.C. sheep's milk cheese produced with the milk from the regions of Tuscany, Umbria and Lazio, under strict supervision of the Consortium of Pecorino Toscano. Aged about 6 months this cheese has a firm texture with a nutty and refined finish. Pecorino Tuscano is ripe after two weeks, when the inside of the cheese is creamy; it is then the most delicate of all pecorini. If it is aged, it becomes hard and piquant, but even then it is a table rather than a grating cheese. The pecorino delle crete senesi, a district south of Siena, is the favorite with real connoisseurs of pecorino.