Dairy at Poggibonsi founded in 1987 and run by the Morrocchi family, with a shop and morning visits that show cheese being made, followed by a tasting of eight pecorini and ricotta.
Cheeses: Marzolino del Chianti, Raveggiolo, Pecorino, Ricotta
Website: caseificionuovo.it
Marzolino is fragrant and savoury, getting slightly peppery with age. Chianti Classico's acidity handles the savoury paste, and the sheep's-milk fat softens the tannin.
Raveggiolo is milk-white, soft, buttery and gently sweet, and it keeps only days, so it wants a fresh white. Vernaccia's acidity lifts it without covering it.
Marzolino is fragrant and savoury, slightly peppery with age. Chianti Rufina, a Sangiovese red with high acidity and medium to firm tannin, cuts the savoury paste without burying its fragrance.
Address: Località Fosci 25/c, 53036 Poggibonsi (SI), Tuscany
Wine and olive oil estate that has made sheep cheese from its Sardinian flock since 1992. The shop sells cheese, and guided tours with tastings run on reservation.
Cheeses: Pecorino Ruota del Re, Dante, Marzolino del Chianti, Ricotta
Visiting: farm shop, guided tour of the winery and dairy (dairy seen from outside), tasting with cheese board and wine
Dairy cooperative begun in 1961 by Alto Mugello herders, part of the CLAI group since 2019. Its renovated shop sells its cheeses, including an organic caciotta, local cured meats and Tuscan specialities.
Cheeses: Caciotta biologica
Visiting: dairy shop, snack point (punto ristoro)
Family dairy at Montepulciano making Pecorino di Pienza since 1962, founded by a Sardinian family. Visitors can book a tasting that explains production, or an outdoor picnic.
Cheeses: Pecorino di Pienza
Visiting: farm shop, guided tasting that explains production from milking to ageing, outdoor picnic of its cheeses and local cured meats (booked online), B&B rooms
Working farm a few kilometres from Pienza with its own sheep and goat dairy making pecorino, caprino and ricotta from unpasteurised milk. Tours cover production from fermentation to ageing and end with a tasting.
Cheeses: Pecorino di Pienza, Caprino, Ricotta
Visiting: guided farm and dairy tour (about 2 hours, with a master cheesemaker), cheese tasting, cheese-making demonstration, restaurant with a panoramic terrace, cooking classes, online shop
Family dairy making sheep and goat cheeses: classic, fermented and spiced pecorini, with black pepper, walnuts or basil and pine nuts. Its shop is La Bottega del Naturista in Pienza.
Cheeses: Pecorino di Pienza, Goat cheeses
Visiting: cheese sales at its shop in Pienza
Maremma sheep dairy founded in 1957 by Duilio Fiorini, with an ageing grotto cut into the rock of Roccalbegna in 1962. Visits cover production, the grotto and a guided tasting.
Cheeses: Pecorino Toscano
Visiting: guided dairy visit (reservation only), natural ageing grotto, guided tasting of 4 pecorini (2 hours) or 6 pecorini (4 hours, with Roccalbegna village), dairy shop
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