In Tuscany, when we speak about cheese we mean pecorino. Indeed, we do not speak of cheese but cacio. And it is with much pleasure that I mention our cacio, the one I go and get in Val d’Orcia in Pienza, near Siena, and another too, in the mountains of Pistoia, where several producers still make pecorino with the raw milk from the sheep indigenous to Massa. This area is also close to the place where the best Parmesan is produced: Pievepelago, in the Apennines facing Modena, near Abetone on the border with the province of Pistoia. And this supreme sheep’s milk cheese offered you comes from this region. You may now place your order. For further information, you may consult the pages on cheese-making and cheese-makers.