Typical Tuscan Cheeses

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Are you a cheese lover? Tuscany has what's right for you. From the mountains to the plains, Tuscan cheeses will satisfy every taste and palate thanks to the ancient processes that have been handed down over time.
Pecorino is a generic term and as such can be used to indicate any cheese made with sheep's milk. And in fact, in Italy there is a great variety of pecorino, all characteristic of particular areas or of certain sheep breeds. Pecorino, in Tuscany and further south, is not called cheese but commonly cacio. The best known Tuscan productions of cacio are those of Cortona, Barga, Pietrasanta, Maremma, Casentino, Valdichiana, the Chianti area, the Crete Senesi or those of Lucardo (Marzolino di Lucardo). Pecorino delle Crete Senesi was appreciated since the mid-fifteenth century (by Pope Pius II) .Pecorino Toscano in the mid-nineteenth century was already a product that was made according to specific production methods. Historical sources attest that it was a very welcome and appreciated food by famous people, such as Lorenzo the Magnificent.


15 products

15 products