Last Updated on January 16, 2026 by Emma Fajcz | Published: December 30, 2022
A couple of Tuscany’s most famous cheeses are likely to be familiar to you, but there are undoubtedly versions of them that you won’t have tasted before. Plus, there are countless kinds of cheese that will be completely new to you because they rarely get exported beyond their home region! This guide to Tuscan cheese is just the tip of the proverbial iceberg, but it will get you give you a delicious foundation for enjoying the best cheeses in Tuscany!
About Cheesemaking in Tuscany
- Cheesemaking in Tuscany is an ancient craft dating back to the Etruscan era. (If you want to learn more about the culinary history of this region, read our deep dive into the cuisine of Tuscany!)
- Sheep’s milk cheese dominates the region, as sheep farms are common throughout the countryside. The differences between the various sheep’s milk cheeses made in Tuscany come from things like what the sheep eat and how long (and in what container) the cheeses are aged.
- When you get a basic overview of Italian food, you’ll quickly realize how regional the cuisine is. One dish can change in subtle yet meaningful ways between neighboring towns, let alone entire regions. You won’t be surprised to learn that there are regional cheese differences between towns and provinces within Tuscany.
Pecorino
Since Tuscany is the land of sheep’s milk cheese, it’s no surprise that its most prized cheese takes its name from the wooly animals; pecorino comes from the word “pecora,” which means “sheep.”
Pecorino is most often a hard cheese, typically aged from 8-12 months, and it’s a popular option on cheese plates both before and after meals. It’s known for its salty and nutty flavor and those fabulous cheese crystals. There is a fresh option, in which the cheese is aged only a few weeks, but it’s not as widespread throughout the region.
Pecorino’s history dates back to at least Ancient Rome, and the Etruscans made some kind of sheep’s milk cheese, too. Today, the pinnacle of Tuscan pecorino is the one with the coveted European stamp of quality and location: pecorino Toscano DOP.
There are so many regional varieties of pecorino within Tuscany, though, each one a little different, that it might be more accurate to call pecorino a family of cheeses.
Pecorino di Pienza
There’s pecorino di Pienza, made in the area around Pienza and nearby Montepulciano. This one is only aged for a relatively short 1-5 months, so it’s still on the softer side of hard cheese, and the rind is sometimes rubbed in ash or tomatoes. Some of Pienza’s pecorino gets aged in oak barrels and will be labeled “pecorino di Pienza stagionato in barriques.” Sometimes, walnuts or Tuscany’s famous black truffles are incorporated into the cheese itself.
Pecorino Baccellone
In the area around Lucca, you’ll find another variety called pecorino baccellone. This is one of the freshest kinds of pecorino you can get — it’s usually less than a week old by the time it goes to market, and can be eaten like any other soft cheese.
In Siena, pecorino is often wrapped in leaves from walnut trees and then aged in clay jars (pecorino stagionato con foglie di noci), while cheese makers in Montepulciano wrap their pecorino in cotton and age it in the crevices found in the porous volcanic rock surrounding the city (fossa del greppo pecorino).
Ricotta
If you’ve ever made lasagne, you’re familiar with the word ricotta. It’s made in several Italian regions, and in several parts of Tuscany. Ricotta can be made with milk from cows, goats, even water buffalos—but in Tuscany, as you might expect, it’s made with sheep’s milk. You can find ricotta cheese makers around Siena, Pistoia, in the coastal Maremma area, and around Monte Amiata in the southern part of the region.
Ricotta is a whey cheese, made by cooking the whey twice (the word literally means “recooked” in Italian) with a fermentation period in between. The most common form is fresh ricotta, which is soft and spreadable and can resemble the texture of cottage cheese. There are also some versions of ricotta that are aged, but the ones made in Tuscany are primarily fresh.
The mild, super-soft, spreadable fresh cheese is frequently used to fill stuffed pasta like ravioli or layer into lasagne. The delicate flavor also lends itself well to desserts—it makes a fluffy cheesecake and it’s a common filling for Sicily’s beloved cannoli. And, since it doesn’t require a finicky aging process, ricotta is a cheese you can make at home if you’re so inclined.
Raviggiolo
Aside from those famous cheeses, there are plenty of local options that you’re unlikely to find far from the source—such as raviggiolo.
This is another fresh cheese, and comes from the Apennine mountains that run through Tuscany and Emilia-Romagna. Raviggiolo is made with either sheep’s milk or cow’s milk throughout this area. Unlike ricotta, in which the curds are broken up, raviggiolo curd is left intact, giving the finished product an incredibly smooth consistency.
The texture and light flavor mean that raviggiolo is often used in desserts, as well as stuffed pastas, or simply spread on a piece of Tuscan bread topped with a drizzle of local olive oil for good measure. Because it’s a fresh cheese that isn’t made in huge quantities for export, raviggiolo is seasonal, like produce. It’s made between October and March, and it should be eaten within 3-4 days for the best flavor.
Caciotta
There are more than a dozen varieties of caciotta made in Central and Southern Italy, the best-known of which come from Tuscany. This semi-soft cheese is made primarily from cow’s milk (from 60-90%), with sheep’s milk as the remaining portion.
Caciotta Toscana is made with pasteurized milk (whereas many Tuscan cheeses are made with raw milk) and it’s usually only aged for 15-30 days. The result is a cheese that’s firmer than a fresh ricotta but much softer than pecorino. Because it isn’t aged very long, the overall flavor is mild and slightly sweet.
You might find caciotta on a cheese plate or inside a panino. And because it’s softer than pecorino, it melts beautifully in a grilled sandwich. While caciotta is available during most of the year, it’s said to be best in the spring when the grassy flavor of the milk is particularly sweet.
Marzolino
Once upon a time, Pecorino Toscano was known as cacio marzolino, or “March cheese,” since that’s when the cheese-making began. Today, marzolino is its own Tuscan cheese variety.
Made mostly in the Maremma, Crete Senesi, and Val d’Orcia, marzolino is a sheep’s milk cheese that gets aged for at least one month and up to six. The rind is a rusty red color from having been rubbed in tomato paste. The wheels of cheese are occasionally rotated against one another during the aging process, which gives them an almost-triangular shape.
This is another cheese that’s available year-round, but you’ll be hard-pressed to find it outside the Chianti area where it’s made. Marzolino has a flavor that some describe as sweet, like fresh milk, though it’s also said it can get “spicy with the seasoning process.” It pairs well with Chianti wine, naturally, as well as fresh fruit or jam.
Expert Tips for Buying Cheese in Tuscany
- When you’re browsing the cheese stall at a Tuscan farmer’s market, note that the word stagionato means “seasoned” or “aged,” and the word fresco means “fresh.”
- Wheels of aged cheese are sometimes labeled with details about the aging process, such as stagionato sotto cenere (seasoned under ash).
- Ask the cheesemonger for recommendations; just be prepared to talk about what you plan to do with the cheese. A knowledgeable cheesemonger will be able to point you in the direction of exactly the right cheese based on what you’ll eat it with or how you’ll use it in a recipe.
Want to Taste Tuscan Cheeses in Florence?
If you want to experience Tuscan cheeses while you’re visiting Florence, save a spot on our Florence Food and Wine Tour! You’ll enjoy artisan charcuterie, local pasta, and a sizzling bistecca alla Fiorentina, then you’ll sip prosecco through a centuries-old wine window and learn the secrets of the best negroni. It will be one of the highlights of your time in Florence!
Featured Review: Florence Food & Wine Tour
⭐⭐⭐⭐⭐ “Such a great foodie tour! We visited a lot of places we wouldn’t have even seen if we didn’t do this tour. Our guide was so friendly and she went above and beyond. Lots of food included and all delicious!”
– JadeKennedy on Tripadvisor
Tuscan Cheeses FAQ
What are the most famous cheeses from Tuscany?
Tuscany is best known for Pecorino Tuscano, a sheep’s milk cheese that ranges from young and mild to aged and tangy. Other noteworthy Tuscan varieties of this cheese include Pecorino di Pienza and Pecorino Baccellone.
What dishes feature Tuscan cheese?
Tuscan cheeses are versatile. You’ll find them grated over pasta like pappardelle al cinghiale, shaved atop fresh salads, paired with honey and fruit on cheese boards, or simply enjoyed with crusty bread and local wine.
Is Tuscan cheese good for vegetarians?
Some Tuscan cheeses use animal rennet, which means they aren’t suitable for strict vegetarians. However, many artisanal producers make versions using vegetarian rennet, so it’s always worth checking labels or asking cheesemongers for vegetarian-friendly options.
How should I pair Tuscan cheese with wine?
You can’t go wrong pairing Tuscan cheese with regional wines. Pecorino Toscano pairs beautifully with crisp Vernaccia di San Gimignano or a bold Chianti Classico, while aged pecorinos also match well with sweet dessert wines like Vin Santo.
