A guide to cheese shops in Tuscany.

Cheese Shops in Tuscany

Antichi Sapori di Pienza ★ 4.1

Pienza centro storicoMon to Fri 9:00 to 18:00, Sat 9:00 to 12:00 (as printed on its site)Fresh and aged Pecorino di Pienza and Val d'Orcia, with Cinta Senese cured meats, wine and oil

Zazzeri family shop on Corso il Rossellino selling fresh and aged Pecorino di Pienza, Cinta Senese salumi, wine and olive oil, with an online shop for orders.

Corso Il Rossellino 29/31, 53026 Pienza (SI)

Casa Fiorini ★ 4.2

GrossetoDaily 8:00 to 13:00 and 16:00 to 20:00The full range of Caseificio Il Fiorino pecorini, daily fresh ricotta and over 50 other Italian specialities

The Grosseto shop of Caseificio Il Fiorino, opened in October 2024 on about 130 square metres, with its whole cheese range, fresh ricotta, cured meats, wine and craft beer.

Via Cina 6, 58100 Grosseto

Pieragnoli Bottega ★ 3.8

Vaiano, Val di BisenzioMon to Fri 9:00 to 13:00 and 16:00 to 19:00, Sat 9:00 to 13:00; closed Saturday afternoon and SundayBottega of the Pieragnoli dairy and salumeria; the house catalogue spans fresh and aged cheeses, pecorini, goat and cow cheeses, salumi and pasta

Bottega of the Pieragnoli dairy and salumeria at Vaiano, open weekdays and Saturday morning. The house catalogue covers cheeses, pecorini, cured meats, pasta, wine and oil.

Via di Faltugnano 6, 59021 Vaiano (PO)

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Cheese Shops in Tuscany, FAQ

How long is Pecorino Toscano DOP aged?

Fresco must age at least 20 days and stagionato at least 4 months, according to the Qualigeo product sheet.

Is Pecorino Toscano made only in Tuscany?

Mostly, but the DOP area also covers bordering communes in the Viterbo province of Lazio and the Perugia and Terni provinces of Umbria.

Is Pecorino Toscano salty or spicy?

Qualigeo describes the taste as sweet, never salty or spicy, and credits a salting much shorter than other pecorini: on average about 16 hours for a fresco and about 24 hours for a stagionato.

When was Pecorino Toscano first protected?

Italy recognised Pecorino Toscano as a denominazione di origine by presidential decree on 17 May 1986, and the EU registered it as a DOP in 1996.

What are the age categories of Pecorino delle Balze Volterrane?

Fresco from 7 to 44 days, semistagionato from 45 days to 6 months, stagionato from 6 to 12 months and da asserbo over 12 months.

How heavy is it?

0.6 to 2 kg for the fresco, semistagionato and stagionato, and up to 7 kg for the da asserbo.

What milk is used?

Raw whole sheep's milk from Sardinian-breed sheep, with vegetable rennet.

Why is it called Marzolino?

Italian sources link the name to March (marzo), when spring milk and production traditionally began. Production at Chianti dairies is said to run from November to June.

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