Pecorino (from the Italian word ‘pecora’ for sheep) is made from sheep’s milk and there are three main Tuscan varieties, each one aged differently. The cheese has been produced in this area since the time of the Etruscans. It is delicious, but not too overwhelmingly strong, paired perfectly with a glass of chianti and some fresh bread. This one was from a farm in the country on a tasting tour, but you should be able to find this cheese all over the region.