Pecorino Toscano bears the coveted D.O.P. (or Protected Label of Origin) designation. That means that it’s produced in a very specific region — in this case, the farming town of Mugello near Florence and Tuscany — to exacting standards. The cheese is crafted from local ewe’s milk exclusively collected from June through September. It’s then aged for 1 month, resulting in a crumbly, straw-colored cheese with a strong buttery flavor, light sweetness and mild peppery finish. While delicious grated over soups, salads and pastas, it’s special enough to stand alone as a table cheese; especially enjoyed alongside walnuts which perfectly complement the cheese’s oily richness.