This cheese is rooted in the history of the region and in a profound relationship between the environment, the sheep and the shepherds. In Tuscany, sheep breeding, which is one of the most ancient forms of animal husbandry and of colonisation of a territory by human beings, has centuries-old roots, the fruits of which are a cheese-making tradition handed down through the generations and a type of cheese that is considered one of the best Italian specialty foods.
Pecorino Toscano DOP is synonymous with rural history and a community that in solitude, in marginal and challenging areas, from the Apennine mountains to the calanques of the Orcia Valley known as the “Crete”, and in the wild reaches of the Maremma, towards the sea, has pastured for centuries their large flocks of sheep.
The unique nature of the DOP (PDO) pecorino cheese from Tuscany comes from the close connection that exists between the geographical environment, the characteristics of the milk from which it is made and the production methods which, today, combine artisan techniques and innovation. Thanks to characteristics of the land on which the sheep graze, the milk produced is sweet, delicate and balanced and the resulting cheese is truly out of the ordinary.