{"id":28004,"date":"2022-12-30T17:16:48","date_gmt":"2022-12-30T17:16:48","guid":{"rendered":"\/?p=28004"},"modified":"2023-01-04T19:25:49","modified_gmt":"2023-01-04T19:25:49","slug":"tuscan-cheese","status":"publish","type":"post","link":"https:\/\/devourtours.com\/blog\/tuscan-cheese\/","title":{"rendered":"Tuscan Cheese: A Guide to Caciotta, Pecorino, Ricotta, & More"},"content":{"rendered":"

When you get a basic overview of Italian food, you’ll quickly realize how regional the cuisine is. So regional that one dish can change in subtle yet meaningful ways between neighboring towns, let alone entire regions. So, when a cheese connoisseur headed for Tuscany starts looking into what uniquely Tuscan cheeses they should try, they won’t be surprised to learn that there are regional cheese differences even between towns and provinces <\/span>within <\/span><\/i>Tuscany.<\/span>

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If you love cheese, you have to try these delicious Tuscan cheeses. Photo credit: Engin Akyurt<\/a><\/figcaption><\/figure>

Cheesemaking in what is now Tuscany dates to the Etruscan era. And sheep’s milk cheese dominates the region. Sheep farms are common throughout the countryside. The differences between the various sheep’s milk cheeses made in Tuscany come from things like what the sheep eat and how long (and in what container) the cheeses are aged.<\/span><\/p>

A couple of Tuscany’s most famous cheeses are likely to be familiar names to you. Though there are undoubtedly versions of each that you won’t have tasted before. And then there are the countless kinds of cheese that will be completely new. Simply because they rarely get exported beyond their home region.<\/span><\/p>

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