Heat the fresh cream, add salt and thyme to taste, and leave it infusing for 30/40 minutes. Remove the thyme from the cream, make it boil, and add both the types of Pecorino Toscano DOP, stirring gently until well blended. Sift and serve warm.

50 g of diced fresh Pecorino Toscano DOP
50 g of grated aged Pecorino Toscano DOP
350 g of fresh cream
Salt to taste
Fresh thyme to taste