The discovery of big earthenware kettles from some archeologists, with decanted milk molecules highlighted that pecorino cheese was already produced in the prehistoric times in Tuscany. A unique mix of herbs growing during spring time on the grazing of Val d’Orcia makes pecorino cheese unmistakable.  

You will visit a little dairy farm with a little selected production, you will follow the different production cycles and finally you will taste a series of pecorino cheese quality according to the different consistency and maturing.