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 certain sheep breeds.
Pecorino in Tuscany
Further south, it 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-15th century (by Pope Pius II).
The Pecorino Toscano in the mid-nineteenth century it 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.