Tuscany is known for red wines and even better for pecorino cheese.
Pecorino Toscano comes from Etruscans and Romans ages and carried on in the following centuries, handing down an ancient dairy tradition to the present day. Even today, every slice of Pecorino Toscano DOP has the flavor of its long history and brings with it decades of sacrifice, passion, and commitment to always guarantee a high-quality product.
The feature of Pecorino Toscano DOP derives both from the environmental conditions in which the sheep breeding takes place and from the production processes. The fundamental element is milk: only sheep's milk, produced from flocks reared on the DOP territory. The sheep belong to native (mainly Massese) or imported (Comisana and Sarda) breeds.
If you are a food connoisseur and gourmet of healthy food when you are in Florence do not miss these cheese experiences. Take advantage and visit a few artisanal dairies in the Tuscan countryside.
During this experience, you can explore a cheese factory or shepherd and see how pecorino is produced, after the visit of the farm you can make a cheese tasting or even gather around a table with the family of shepherds for a delicious lunch based on fresh and seasoned cheeses. I highly recommend the "cacio e pepe" a pasta dish, and the fresh ricotta, and for dessert a ricotta tart with a nice glass of Vin Santo.
Choose here below one of our experiences to visit an artisanal cheese producer at a small dairy farm: