The color of Lunigiana pecorino cheese rind is yellow with various shades. The most characteristic shade is intense yellow because of its soft texture. The color of the texture is white-straw yellow in soft pecorino cheese and straw yellow in hard pecorino cheese.
It is produced through milk coagulation lasting about 20-25 minutes, at a temperature between 35° and 38°C. The rennet used must be calf rennet.
The curd is broken until lumps of the size of a hazelnut are obtained if the cheese must be a soft cheese, and lumps of the size of a corn grain if the cheese must have a semi-hard texture.
