Whole sheep’s milk can be used raw or it can undergo thermal treatment until it is pasteurized and it can be inoculated with cultures of autochthonous lactic acids; it is then curdled at a temperature between 33° and 38° with the adding of veal rennet.

Afterwards, the curd is broken up into small pieces of the size of hazelnuts for the soft cheese and the size of corn grains for the semi-hard cheese. After the curd has been broken up it is placed in specific moulds that give it its characteristic shape and helps to drive out the whey, which is in turn used to make ricotta. The cheese is then salted with dry salt or brine washes; this is the only preservation method used for Pecorino Toscano.

The moulds are left in salt for about a day, afterwards they are left to mature in appropriate maturing cells. The maturing period is at least 20 days for the soft cheese and 4 months for the mature type.