Tuscan pecorino cheese in the Valdera: where to try it
One of Tuscany's signature cheeses has solid roots in the hills of the Valdera too. Here's how to recognise it, which varieties to look for, and where to try it.
Tuscan pecorino: what it is
Tuscan pecorino is one of the region's most representative cheeses, made from sheep's milk following a tradition rooted in the sheep farming of Tuscany's hilly areas, including the Valdera.
The Valdera's landscape, with its hills and pastures, lends itself well to sheep farming, and it's not unusual to find small family-run farms producing pecorino using artisan methods. The quality of the product depends a great deal on what the sheep are fed, often grazing freely, and on processing techniques passed down through generations.
Ageing levels and varieties to know
Tuscan pecorino comes in various ageing levels, each with different organoleptic characteristics. Fresh pecorino has a soft texture and a delicate flavour, ideal for anyone trying this cheese for the first time. Semi-aged versions have a firmer texture and a bolder taste, while aged pecorino, with a harder rind and intense flavour, is often appreciated by connoisseurs, perhaps paired with honey or fruit preserves.
Some producers also offer special variants, such as pecorino with a rind treated with ash or aged with aromatic herbs: it's worth asking the producer or shop directly which variants are available at the time of purchase.
Where to try it and buy it
The most direct way to try good Valdera pecorino is to look for local farms and sheep farms that sell directly on-site: many, especially in the more inland hills, welcome small purchases or tastings by appointment. Alternatively, the weekly markets of Pontedera and nearby villages, as well as shops specialising in local produce, are a good starting point for finding quality local pecorino.
Restaurants and trattorias in the area also often offer mixed boards of local cheeses, a good way to try different ageing levels without having to buy a whole cheese.
Classic pairings to enjoy it at its best
Tuscan pecorino traditionally pairs with honey, especially chestnut or wildflower honey produced in the nearby hills, and with fruit preserves, particularly pear, a pairing very common throughout the region. Tuscan bread, with its neutral flavour, is also an ideal companion, as is a glass of red or white wine from the Colline Pisane, which can balance the cheese's saltiness. The more intense ageing levels also pair well with a truffle-based dish, when available.
A mixed board, with several ageing levels placed side by side, is probably the best way to really understand the differences between a fresh pecorino and an aged one: the progression of flavour, from the delicacy of the former to the boldness of the latter, tells the story of how ageing turns the same milk into very different products. Many local farms are happy to offer this kind of guided tasting to anyone visiting the dairy directly.
FAQ
What is Tuscan pecorino DOP?
It's a soft or semi-hard cheese made from sheep's milk, typical of all of Tuscany, which holds a Protected Designation of Origin. It comes in several ageing levels, from fresh to well-aged, with flavours that vary accordingly.
Where can you find pecorino in the Valdera?
Several farms and sheep farms in the area produce pecorino, often sold directly on-site, at local markets or in shops specialising in local produce. Some producers also offer small tastings by appointment.
What pairs well with Tuscan pecorino?
Classic pairings are honey, fruit preserves (particularly pear), and Tuscan bread, along with a good glass of red or white wine from the Colline Pisane. More aged versions also pair well with a pinch of pepper or a grating of truffle.