Pecorino—literally “sheep’s cheese”—is an essential part of Tuscan cuisine and culture.
Guided by experts, you’ll explore the full spectrum of this local treasure—from creamy ricotta to robust, cellar-aged pecorino—with the option to visit an artisanal dairy and meet not only the cheesemakers but also their sheep.
Behind each wheel lies a story of migration and tradition. In the mid-20th century, Sardinian shepherds settled in the Val d’Orcia, bringing their expertise in sheep farming and cheesemaking. In the rolling hills around Pienza, they found fertile pastures and transformed local milk into what became Pecorino di Pienza—the region’s most iconic cheese, born of Tuscan land and Sardinian know-how.
Where: At Villa MonteLandi or local farm
