tuscany cheese tour

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Pecorino Cheese and Brunello

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Cheese Farm with Demonstration and Brunello

This tour has something for every age. Run through the Tuscan hills, taste excellent cheeses (and, for the parents, wines!), and meet the heritage farm animals unique to the region . The day starts on the vineyard of a family-run winery . As you taste their small production of Brunello wines, the vintners will help you learn more about the process and history of winemaking in the region. (And, if you fall in love with a particular vintage, they will gladly arrange for a case to be shipped directly to your home after the tasting.)  

After learning about Italy’s rich history of viniculture, head out to a farm nestled deep in the Tuscan hills. Here the children will discover how milk is turned into cheese on the educational farm . Even the very youngest will be able to enjoy the tactile sensations of soft wool and the sounds and smells of the farm as the animals are fed, milked, and shepherded. After you experience the step-by-step process of transforming raw milk, taste the products, from the fresh ricotta to the riper, well-aged cheeses .

Tour Highlights

• Tour and tasting in a family-run Brunello winery with tasting room exclusively for  Tours of Tuscany guests
• Visit of a farm, lunch with fresh and more mature cheese, following the raw milk cheese-making process step-by-step

Luxury air conditioned vehicle – Wifi on board!

Pick-up & drop-off directly to & from your accommodation

English speaking Driver Guide for the day at disposal

All tours and tastings

Lunch with Pecorino cheese

We are also available to personalize your itinerary. Contact us and we’ll send you a personalized quotation!

What Customers Say

We had an amazing time touring Tuscany with Niccoló! He was very knowledgeable about the area and wineries. The van was very comfortable for riding around to the different stops and having a small intimate group made the experience special. The tastings were excellent and we got to try a variety of wines, olive oils, and vinegars. The lunch stop was an awesome pairing of traditional Tuscan food and a lot of wine!

My husband and I had a fantastic day visiting Castello Tricerchi, tasting delicious wines and cooking with Alexandra. Even though I looovvee wine, the cooking and eating really made the day. The kitchen is cozy and has an incredible view of vineyards and the rolling hills of Tuscany. We made 2 kinds of pasta and tiramisu. Alexandra was a great teacher and very fun to spend the afternoon with. We will be sure to practice our new culinary skills once we get home. I urge you to book this very intimate and fun experience.

This was the highlight of our trip to Italy! The cooking class was awesome, the wine was delicious, and the views were amazing. We had a group of 7 and all of us said the food was the best we had while in Italy.

Outstanding tour! We loved everything— great communication, very professional and friendly driver, sparking clean van, gorgeous wineries with delicious and informative tastings. Our first stop was a lovely historic winery, then a stop in beautiful San Gimignano, and finally a lavish lunch and tasting at another lovely winery. Everything was picture perfect. Highly recommend!

Save your spot on our Montepulciano Wine Tour!

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Booking for pecorino cheese and brunello.

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NOTE SULLE PRENOTAZIONE:Es: Menu vegetariano, vegano, difficoltà di deambulazione, sedia a rotelle, ecc ecc..

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If You Eat One Cheese in Tuscany, Let It Be This

One of the best cheesemakers in Tuscany has opened his scenic cheese production farm to guests, offering a glimpse into the region’s rich Sardinian influence.

Maria Yagoda is a senior editor at Food & Wine, where she has worked for five years, specializing in restaurant and travel coverage.

Maria Yagoda

Some of the most famous food products of Tuscany are cured meats like salame Toscano, finocchiona, and other rich antipasto staples that transform less desirable pork cuts into something quite magical – a nod to the region’s history of “cucina povera.” The region’s cheese history is just as rich, and one spectacular organic cheese reflects an undersung aspect of Tuscan gastronomy: the influence of Sardinia .

How did amazing Sardinian-made pecorino end up in Tuscany? Sardinia, a small island off the western coast of Italy, has a centuries-old history of sheep’s milk cheesemaking, with dense, sheep-covered mountains in the island’s center. After World War II, when parts of Tuscany lost much of its population to industry-rich cities, leaving hundreds of acres of land abandoned, Sardinian farm workers and shepherds migrated to the region to work the land in the ways they knew how. One family-run organic cheese producer, Caseificio Più , is keeping the legacy of Sardinian cheese and shepherding alive in Tuscany’s Val D’Orcia, and you can actually tour the production facility in the scenic, hilly countryside, right outside the historic town of Sarteano. 

The intensely passionate Giacarlo Più wakes up at 4:30 a.m. every morning to tend to the sheep. Housed separately, there are the pecora Sarda, sheep indigenous to Sardinia known for their high milk volume and rich milk (Giancarlo proudly referred to them as “very rustic animals”), and also a French breed for producing milk in the other months. “We produce milk 365 days a year,” he said. “We’re one of the few cheese production farms who does everything.”

RELATED : A Once-Abandoned Tuscan Village Is Now a Breathtaking Hotel with a Cooking School

He spends the remainder of the day making cheese, hosting tours and tastings, and keeping the whole operation afloat. Più, who was born in the Nuoro province of Sardinia, moved with his brother, Antonio, to take over the caseificio (or cheese production), which was founded by their uncles (also Sardinian immigrants to Tuscany) over 50 years ago. Their Pecorinco di Sarteano has since earned national recognition for its exacting quality and traceability.

“Sardinians came here in the ‘50s and ‘60s and began to re-valorize the land,” Giancarlo told me on a recent visit to Caseificio Più, which started with a tour and ended with the greatest cheese tasting of my life. He looked out at the rolling, golden hills of the now UNESCO-protected landscape, which has been preserved, in part, due to Sardinian farm labor. “To go forward, we must look to the past,” he mused. “When you respect nature, we all benefit.”

One of the many benefits of respecting nature, including the sheep Giancarlo works with? This cheese. Because education and advocacy is such an important part of his work, he opens the caseificio to tours, tastings, and cheese-making demos – my experience was arranged through Monteverdi Tuscany , a hotel just a few kilometers away that collaborates closely with Giancarlo. On my visit, I was joined by Monteverdi’s executive chef and good friend of Giancarlo, Giancarla Bodoni. (Her next restaurant at Monteverdi, called Zita, will shine a light on Sardinia's culinary influence in Tuscany when it opens in 2023.)

All of Caseificio Più's cheeses are marvels of terroir that show off this place's very special sheep, landscape, and point of view: from the grassy, melty ricotta to the brilliantly nutty and buttery Riserva pecorino, aged to perfection. In the cheesemaking tutorial, Giancarlo demonstrated how the exact same milk can make a wide variety of cheeses with beautifully diverse textures flavor profiles, all thanks to technique, length of aging, and old-fashioned chemistry. 

“To make cheese is easy,” Giancarlo said. “To make good cheese is quite complicated.” 

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TUSCANY PECORINO CHEESE TOUR

Tuscany pecorino cheese tours & tastings..

My Tuscany pecorino cheese tours can be booked as single activity . Or combined to one of my private wine tours in Tuscany .

And you’ll love it . Because I will take you to a real shepherd who will open the doors of his family history and tradition . Of course tasting local artisanal cheeses right whey they are made.

Because you will enjoy an exclusive visit to private dairy farms . And learn all about cheese making from local experts and taste a mix of different artisanal cheeses .

So you can have a pecorino cheese-tasting experience with stagionato (aged), salty, earthy, delicately crumbly . And some would be wrapped with ashes , some covered in straw . Others with tomato paste or grape skins .

And these are some of the top quality pecorinos you will taste during my private food & cheese tours in Tuscany .

Cheese lovers , are you dreaming of an authentic experience ? Let an expert show you the best paths through ! Send your enquiry to [email protected]

Pecorino cheese

Tuscan cheese

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+39 349 6739737 [email protected] © Klajdi Belaj, p. iva 02228160517, Professional Sommelier AIS & Event Coordinator Cortona & Tuscany, Italy

Home » Taste » Deluxe cheese tour

Deluxe cheese tour

• 5 hours approx.
• Min. 4 people

Taste description

This immersive experience takes you on a delightful exploration of artisanal cheese-making traditions, flavours, and culture surrounding this culinary treasure.

Step into the heart of cheese production and visit the aging caves. From curdling to aging, discover the secrets behind crafting the perfect wheel of cheese.

End the tour with a tasting of 7 different types of cheese produces by the company, accompanied by a good glass of wine.

All our tours have set menu meals that we can only change in case of allergies or food restrictions.

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Other tastes that may interest you

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• Taste the scent of Tuscany

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Guided tour of a Tuscan cheese factory and Tuscan Cheeses Tasting

Destined for.

Groups and families

English, Chinese, Italian

Find out the processes of cheese making in Tuscany and enjoy an Italian cheese tasting

After the guided tour of best medieval tuscan towns you can decide if you like to give yourself one or more gastronomic experiences including that at a Tuscan cheese factory. After visiting together the most characteristic medieval villages, admiring breathtaking landscapes and discovering small churches and hidden buildings, you can chose to end your itinerary in Tuscany with a guided tour of a cheese factory and taste typical local cheeses. you

Pecorino cheese is one of the best known and most appreciated Tuscan cheeses and when paired with the perfect wines and sauces it truly becomes a delicacy. Learn how PDO Tuscan pecorino is made and have a tasting of local cheese on this experience on a typical farm in Tuscany.

Among the wonderful Tuscan hills there are several farms and dairies, usually managed by the same family for many generations, which deal with the production of different types of Tuscan cheeses : pecorino cheese , goat cheese, ricotta and homemade caciotte. In this tour you will have the opportunity to visit one of them with me to meet some expert Italian cheese manufacturers and enjoy a special cheese tasting in Tuscany countryside.

After some curiosities and anecdotes about the history of the farm and its owners, you will begin the visits of the fields where the animals graze, of the dairy and of the caves where the tuscan cheeses age and mature; in addition, if it’s possible according to the time, you will also be able to attend milking.

You will be explained all stages of cheese making and shown some final steps of the production, which will allow you to learn more about these delicious foods that have been present on Italians tables since Romans time.

Right after the visit you will be delighted with a pecorino cheese tasting and a taste of other delicious cheeses produced at the farm, paired with fresh bread, organic honey and a nice glass of Chianti wine.

This experience at a Tuscany farm is perfect for good food lovers and for families with children who want to enjoy some time in contact with nature.

If you want to know more about italian cheeses, take a look at my blog post and video on how pecorino cheese is made.

Why visit Tuscany and a local cheese factory?

• Perfect for families and adults
• With official Florence Tourist Guide
• 100% customizable
• Tasting of cheeses produced in the farm accompanied by a glass of Chianti wine
• Discover the various stages of cheese production
• Enjoy a day in contact with nature

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Tuscany cheese tour

Tuscany, renowned for its picturesque landscapes and rich culinary traditions, is a paradise for food lovers. When it comes to cheese, this region stands out with its exceptional dairy products that have delighted palates for centuries. If you’re a cheese enthusiast looking for an unforgettable gourmet experience, join us as we explore the best cheese tours Tuscany has to offer.

• Organic Farms and Pecorino Delights:

Embark on a magical journey through the rolling hills of Tuscany’s countryside to discover the secrets behind the region’s famous pecorino cheese. Visit organic farms where sheep graze freely, feasting on local herbs that impart a unique flavor to the cheese. Learn from passionate cheesemakers about the art of transforming milk into creamy, savory pecorino. Delight your taste buds with a guided tasting of various pecorino varieties, complemented by locally produced wines.

• Unveiling the Secret of Fresh Ricotta:

Discover firsthand the delicate and divine flavors of fresh ricotta cheese during a cheese tour that focuses on this beloved Tuscan specialty. Visit small, local dairies where artisans carry on the traditions of ricotta-making passed down through generations. Witness the fascinating craftsmanship as curds are carefully heated and transformed into pillowy ricotta. Savor this fresh delight with accompaniments such as honey or freshly baked bread.

•  A Journey to Pienza: Home of Pecorino di Pienza:

Pienza, a UNESCO World Heritage site, is the birthplace of Pecorino di Pienza, a cheese that epitomizes the excellence of Tuscan dairy products. Explore the charming streets of this medieval town and visit artisanal cheese shops that proudly showcase their finest pecorino selections. Dive into the world of this unique cheese through tastings that reveal its diverse flavor profiles, from mild to intense.

Here is our proposal  for the best Tuscany Cheese tours:

• Enjoy half day at Podere il Casale for us, one of the best Tuscany cheese tour .

This unique organic farm of 170 acres is located on the stunning Val d’Orcia, part of the World UNESCO Heritage.

We are sure that Sandra and Ulisse the owners, will be happy together with their staff to welcome you at the farm for an organic lunch paired with the farm and Tuscany cheese tour.

They produce most of the vegetable served at lunch and also they have a good quality Extra Virgin Organic Olive oil.

They also have organic grain field to make their own dry pasta and organic bread and also

Cinta senese pork’s to make salami!

But the best farm highlights are the 150 sheep and 50 goats around the estate.

They produce incredible cheese. For us the best Tuscany cheese tour in the area !

More than all we’ve loved the caprino cheese! Healthy and dietetic but also very tasty.

We really enjoyed it that for is is one of the best Tuscany cheese tour .  We loved meeting Sandra and Ulisse and getting to see the making of goat cheese, fresh ricotta and pecorino cheese!

They have been really delightful explaining how the cheese was made and the importance of growing organic, local foods.

Afterwards we had an amazing lunch, whipped up with all the wonderful fruits, vegetables, meats and cheeses grown and made on the farm. Please, don’t forget to make a reservation before coming through, they are open over the weekends but in high season they are very booked so better to call few days in advance!

You can go in name of Il Fontanaro Organic farm, Villas and Cooking school ! We are clients since 10 years more or less!

Also double check directions well…I get lost more than one time!

www.podereilcasale.it

More info for this best Tuscany cheese Tour :

[email protected]

2) Visit Cugusi cheese farm between Montepulciano and Pienza .

Immerse yourself in the world of cheese as you take a tour of our state-of-the-art facility. Discover the secrets behind our renowned Cugusi cheese, made using traditional methods passed down through generations. Witness the craftsmanship and devotion that goes into every block of cheese we produce.

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Cheese maker for a day

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Cheese maker for a day  The artisans of cheese

Tour and cheese tasting experience in Tuscany and Umbria for cheese lovers with driver/guide; an authentic experience in touch with a cheese maker and producer, learning how to and making your Pecorino cheese with him

The artisans of cheese

The cheese making experience, pecorino, the tuscan cheese.

Fresh, semi-seasoned, aged; seasoned in hay, with walnut leaves, with grape skins, in a pit and flavored with pepper, chili or truffle. A thousand variations of the sheep’s milk cheese that better represents Tuscany and the regional dairy tradition.

 The Tuscan Farms

Organic farms immersed in the beauty of the Tuscan countryside, between glimpses of villages, rural life and rolling hills that follow one another in a sea of enchantment. Grazing animals, eco-sustainability and respect for nature. The tour location.

Live experience with a small cheese producer, that keeps the Tuscan dairy tradition intact with the passion for his job. Get to know and learn through a visit to the farm, stables and dairy and with a demonstration how a cheese is made and the differences between various types.

Buon Appetito!

It’s lunch time! Food experience with cheese tasting directly at the farm, delighting the palate with the best raw milk pecorino cheeses and with dishes of the best traditional Tuscan cooking.

Inclusions & det ails

Cheese making tour and cheese tasting in all Tuscany and Umbria including Siena, Florence, Cortona, Montepulciano, Montalcino, Pienza, San Gimignano, Chianti, Arezzo, Assisi, Orvieto, Perugia, Todi. Private transportation by luxury car or minivan and driver from Tuscany and Umbria Expert English speaking driver / guide Cheese making demonstration with the cheese maker and farm tour Food and wine tastings according to the program Duration: 6/7 hours

Are you interested? Contact us now and get more information!

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PECORINO DI PIENZA CHEESE TOUR

One of the best italian cheeses is produced in an absolutely breathtaking landscape..

The Crete Senesi is a terrain that was poor and impossible to grow on until the advent of agricultural machinery. The land is mostly clay (Creta means clay) and is eroded by the elements and not irrigated by any spring water. But at the same time, it offers us an incredibly beautiful landscape. A land where the few inhabitants could only really make ends meet by breeding sheep and goats, light animals that could negotiate and survive in these steep hills. A hostile land where farmers have had to specialize in Tuscan cheese production, creating one of the most famous traditional products in the world: Pecorino di Pienza cheese.

WHAT WE WILL DO ON THE PECORINO DI PIENZA TOUR:

Panoramic tour of the Crete Senesi, stopping to take pictures of the surrounding landscape

Visit to a completely self-sufficient organic farm and lunch on its beautiful terrace (depending on the weather conditions). The lunch includes a tasting of sheep and goat cheeses produced on the farm

A stroll in the charming Renaissance village of Pienza

FULL DESCRIPTION OF PECORINO DI PIENZA CHEESE TOUR:

The Crete Senesi area offers us a dramatic, dynamic landscape that changes with the passing of the seasons. The sinuous clay hills are constantly shifting in colour. From the greys of winter, when nothing grows on them, to the various shades of green taken on by the cereals throughout the course of the spring, ending with the golden colour of ripened wheat in summer.

Clay, if worked skilfully, can contribute to a rich and fertile soil, but until the advent of farm machinery, it was deemed impossible to use clay-rich land for agriculture. During wet periods clay soaks up water and expands, while in the warmer months it dries and hardens, giving rise to numerous cracks, resulting in plants suffering from root asphyxia problems. In addition, this process makes the terrain sensitive to erosion, creating sloping hilly “biancana” badlands and ravines. For all these reasons, it is almost impossible to see vineyards and olive groves in this area. Until the improvements to the land that occurred during the Fascist era, it lent itself only to sheep and goat herding.

The natural vegetation consists mainly of shrubs and very hardy herbs, to name a few: wormwood, birdsfoot, wild oats, summer savoury, thyme, juniper, wild chicory and horehound. It would appear that the dryness of the summer months makes the flavour of these herbs particularly aromatic and pungent; in turn, the milk of the sheep grazing on it takes on these features. Along with the bitter scent of vegetable rennet obtained by drying and steeping of thistle or wild artichoke flowers, all this ma kes Pecorino di Pienza a unique p roduct of its kind.

Formerly known as Pecorino delle Crete , Pecorino di Pienza is now one of the most famous and renowned Italian cheeses. Already back in Etruscan and Roman times, different cheese making techniques were used and many of the original recipes have been handed down to the present day. Aged in oak barrels, or in natural substances like grains of wheat, ash, walnut leaves, black pepper, chilli pepper or straw, the cheeses take on a sweet and slightly bitter flavour at the same time.

We will visit a genuine farm that has been working in Tuscan cheese production for over thirty years, and also producing a few other things. This organic farm is almost completely self-sufficient, working in full harmony with the traditional Tuscan countryside. After taking part in the cheese tour, or sometimes even taking part in the cheese making, you can taste all of their products during lunch on the stunning terrace.

Our Tuscan food tour will end with a visit to Pienza, once known as Corsignano, the ideal city that Pope Pius II had built to celebrate the urban planning canons of the Renaissance; it was renamed in his honour in 1459. Here you can vis it shops with antiques and artisans working in ceramics, wood and leather, or stop at one of the many local specialty food shops to continue tasting cheeses from farms in the countryside surrounding the village.

THIS TUSCAN FOOD TOUR INCLUDES:

Private transportation in a luxury sedan or 9-seater van

Departure from and return to your accommodation

Services of our driver and tour guide in English or Spanish

Food, wine and olive oil

Length of the tour: approximately 7 to 8 hours

TUSCAN ORGANIC TOURS SAS di Ceccarelli Giacomo & C.

Mobile: +39 3472816571 (emergency-only) Email: [email protected] P.IVA 07280390480

Tuscan Wine Tours

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Tuscan Food Tours

• The goat cheese tour
• Chianti and Pecorino tour
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• Fresh and dried pasta tour

Pienza: Pecorino Cheese Tour and Tasting in a Farm provided by ARTexplorer Italy

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Tuscany Wine And Cheese Tour In Pienza & Montepulciano

Taste your way through the jewels in tuscany's crown - montepulciano and pienza, request your tour.

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Why Choose It?

• Discover Pienza : a stunning 15th century town and the capital of pecorino cheese.
• Explore Montepulciano - the town that have aged as well as it's wines.
• Journey through the Tuscan countryside in private luxury van/vehicle with an expert driver .

Tour Description

Indulge your palate in some of the low-hanging fruits of Pienza , Montalcino or Montepulciano . This full-day private tour from Rome or Florence transports you deep into the Tuscan countryside for a culinary and cultural adventure around Italy’s most viticulturally renowned region.

Driving through Tuscany is an experience in itself. As you cruise along in your air-conditioned car, your journey leads you through a landscape of rolling hills , wild olive groves , and bursting vineyards . But it’s what awaits you that makes the journey really worthwhile.

Discover the 15th century town of Pienza

We first reach the town of Pienza  which, thanks to the generous patronage of Pope Pius II , is one of the most authentically Renaissance towns in Italy. After visiting Pienza (free time on your own) will enjoy lunch and cheese tasting in a wonderful farm located on top of one of the renowned rolling hills with a breathtaking view of the town of Pienza , the medieval village of Monticchiello and Mount Amiata and the Orcia Valley .

Lose yourself among the magnificence of Montepulciano

Your Tuscany adventure will continue with a stop in Montepulciano . Best known for its eponymous wine , this medieval walled city is just as ripe in Renaissance architecture . Climbing one of its vantage points for a breathtaking panoramic over Chianti is truly an unforgettable experience.

The vineyards surrounding Montepulciano’s walled centre produce some of the best wine in Italy .

Your trip to Tuscany will continue by visiting a Historical Cellar and the Montepulciano underground of 1500 where you will taste the Nobile di Montepulciano before we make our scenic journey back to the Eternal City.

• Itinerary: Pienza Montepulciano
• Included: Private English-speaking driver Lunch and Cheese tasting Wine Degustation
• Not Included: Private licensed guide (upon request)
• Wheelchair accessible: Yes. (Itinerary may differ).
• Meeting Point: Hotel (Rome)

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Tuscany Cheese and Wine

Tuscany cheese and wine are renowned all over the world: chianti and chiantishire, montalcino, montepulciano, pienza, orcia valley... this region is one of the most suggestive areas in italy., food and wine, personal driver.

Tuscany cheese and wine are renowned all over the world: Chianti and Chiantishire, Montalcino, Montepulciano, Pienza, Orcia Valley… this region is one of the most suggestive areas in Italy. Hills of vineyards and olive trees are a perfect background of your journey, as well as the tiny hilltop towns that you will discover on the way.

Don’t miss this charming Tuscany cheese and wine experience! Enquire us about one of the following tours:

Chianti Classic: Wine tour

Driving among the green hills of Florence, you will reach the heart of the area known as Chiantishire , land of one of the best worldwide wine: the Chianti Classico . Here, along the “Chiantigiana” the famous wine route, hills of vineyards and olive trees are a perfect background of your journey, as well as the tiny hilltop towns that you will discover on the way. After a break in one of the many villages in Chianti, you can enjoy a visit to a typical farm and a wine tasting of Chianti’s best products. Next we will lead you to other boroughs such as Radda in Chianti, Montefioralle or similar sites.

Montepulciano, Pienza and Montalcino: Cheese and Wine Tour

Departure to Montepulciano , a former Roman Settlement that today appears as middle ages and Renaissance town, as we see from numerous churches and palaces. After the walking tour, let’s go to Pienza that is famous for its Pecorino cheese , but it has been the first renaissance town in Europe. Art lovers will associate this small south Tuscan town with Enea Silvio Piccolomini, later Pope Pius II, who asked Bernardo Rossellino to transform his birthplace into an ideal city of the Renaissance. Enjoy here a tasting lunch of local products, especially pecorino cheese in a local workshop. At last you admire Montalcino that is like an “island” in the heart of Tuscany, on a hilltop immersed in the green environment that is still intact and wild. Its symbol is the imposing Fourteenth-century Fortress, theater of several wars between Siena and Florence.Today, undoubtedly, the image of Montalcino is revealed by that of the “ Brunello ”, one of the most vintage wine of Italy, a DOCG wine that born thanks to the soil and favorable climatic conditions of this Tuscan “island”.

Montalcino and Siena: Wine and Art Tour

After a beautiful journey through the wonderful villages and countryside of the Chianti and Orcia Valley, you will arrive in Montalcino . Here you will appreciate “ Brunello “, one of the best aged wines in the whole world. Enjoy Montalcino with a private tour to walk up at the foot of the Fourteenthcentury Fortress, to go on till the historical center. Free time to discover the “secrets” of the village and coming back with one of the most beautiful memories that this land can give you. After a comfortable journey thought the countryside will take you till Siena . Here, between narrow alleys and noble palaces, over the highest hill of the three hills of Siena, you will arrive at the majestic Cathedral. The heart of the city, Piazza del Campo , is one of the most famous squares in the world for its artistic and architectural beauty. Enjoy a private walking tour of the historical center.

• Category Food and Wine
• Location Florence , Tuscany
• Tour Type Day Tour
• Experience Food and Wine
• Staff Personal Driver
• Region Tuscany
• English speaking Driver
• Private vehicle as per itinerary
• Tasting as per Description
• Admission fees
• Beverage and meal not specified
• Gratuities and tips

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• Eating and Drinking
• Cheese in Tuscany

Pecorino Cheese in Tuscany

Savor the unique flavors at a farm.

The 4 Top questions about Cheese in Tuscany

What is the perfect combination? Wine and Cheese. To be precise, Tuscan wine and Pecorino cheese . Add a loaf of fresh baked bread, a bunch of grapes and a plaid on a panoramic hill in Tuscany and you have the perfect romantic recipe.

Or you could just find yourself at one of the many farms and specialized stores, and taste your way through Tuscany exploring its more famous areas for cheese like that of Cortona, Barga, Pietrasanta, the Maremma, Casentino, Piena, Chianti, the Creti Senesi and Lucardo. Practically everywhere!

1.  Just How Old is Pecorino Cheese?

Commonly called “cacio” (ka-show) , entire communities, their livelihoods and their games & fun centered around the sheep. They provided protein in those lean months, and wool for warmth. Some areas of Tuscany are more known for their cows and some even have a reputation for raising goats - but everywhere in Tuscany has a tradition of sheep and pecorino cheese. It was a common practice to keep the sheep in the pastures close to home in the summer or  warmer months and then in the colder seasons move them towards the Maremma, an event known as the “transumanza” (transhumance).

Pecorino cheese, perhaps one of the more popular and common in the area, is produced from 100% whole sheep milk ( no light-milk alternatives here ), and it is a culinary delight which has been gracing tables since the Etruscans . They were the first to use a vegetable rennet in cheese making...you could say they were some of the first vegetarians in Italy. Sheepherding remained an important economic factor ever since, even incorporated in legends passed down through the generations like that of Giotto / Cimabue ( Giotto was discovered drawing sheep in Mugello .) And in 1475, pecorino cheese was celebrated as the best cheese in Italy (truth is, it shared billing with parmesan cheese.)

In 1832 Ignazio Malenotti, published “ Manuale del Pecoraio ” officially codifying how to make both the strong and spicy percorino cheese as well as the sweet pecorino cheese. (More commonly known respectively as aged cheese and fresh cheese .) Then with the turn of the century, the onslaught of war and the grand exodus from the farms to the cities, the transumanza diminished, cheese making went into decline and was only revived recently from possible extinction.

Cheese production is making a come back; exalting local recipes and traditions and most of all local flavors. In Tuscany alone, among all the other types of cheeses, there are more than 30 different D.O.P. (protected recipes). In most cases, Tuscan pecorino cheese is the most popular cheese on the menu.

2 - How Many Types of Cheeses are There?

There are several types of cheese that are made from a mix of cow, goat and sheep milk , that you will find from all over Tuscany and then there are those cheeses that are made strictly from sheep’s milk that carry the DOP symbol for quality.

Those cheeses that are classified in the “DOP” category are produced with only sheep’s milk that comes from the pastures in Tuscany and certain designated bordering regions and communes according to the regulations. To be categorized as Pecorino Toscano “DOP,” the milk is then coagulated with calf rennet. The milk normally comes from specific varieties of sheep; principally “Massese”, “Comisana” and “Sarda”.

The form is always round, with a diameter of 15 to 22 cm, a height of between 7 to 11 cm and weighing in at 0,75 to 3,50 kg. On the market, you will also find a semi-stagionati which is aged from 4 - 6 months.

Some of the more popular cheese which have a strong tradition from local areas include:

Made from sheep’s milk in the Casentino area - traditionally produced by the Camaldolese monks as far back as the XI century. Casentino and the Arezzo area also feature a Pecorino cheese which is particularly fragrant with the grass, plants and flowers of the mountains.

Pecorino a latte crudo

Comes from the Pistoia area, with a governing body of about 20 producers (Presidio dell’Arcigola Slow Food), it is an aged cheese from unpasteurized milk with a soft consistency.

This is a very generic term and usually refers to a more traditional and common recipe that is made from a mix of sheep and cow milk with a very period for breaking up the curd or whey. Those more frequently found come from the Monte Amiata, Siena, and Lunigiana. It is common to find the caciotta mixed with spices (black peppercorn, truffles, or chili pepper) or having different aging techniques (ash, hay, wine or leaves).

Il Grande Vecchio di Montefollonico

Origins: from Montefollonico in the province of Siena. It is well aged and has a tendency to be a bit “spicy”. A little larger than many forms it ranges from 5 to 8,5 kg and has a diameter of 25/30 cm. The milk is derived from sheep who live in the open, feeding on grassy meadows and pastures. In this area, you will also find “Pecorino stagionato in foglie di noce” - or pecorino cheese aged while wrapped in the leaves of the walnut tree.

A rather generic name for cheese made in the months of March / April or with the first fresh milk of the season, presenting a sweet and normally is exceptionally flavorful due to the fresh grass that the sheep are feasting upon. Some of the more prized cheeses follow recipes that date back to the Medici family and the 1600’s.

del Chianti: with a brown colored crust and a distinct spicy flavor. It is made with 100% sheep’s milk and produced in the heart of Chianti.

Or there is the Marzolino del Lucardo , which includes the areas of Lucardo, Certaldo, San Gimignano and Val d’Elsa. It is a fresh cheese, aged for about 6 months

and also the area of Pienza , where the cheese will normally have an oval shape instead of a round one, aging for about 10-20 days

Pecorino from Specific Zones

della costa apuana: from the coast near Massa e Carrara, the milk traditionally comes from the local sheep "Massese", which get their name from the area Massa

della Garfagnana: considered one of the more prized pecorino cheese in Tuscany, this comes from sheep in the hills outside of Lucca

delle colline senesi: from the Siena hills and pastures

di Pienza: both fresh and aged cheese from Pienza , it has a tradition of maturing in oak barrels

Pecorino Toscano DOP Fresco

The fresh cheeses have a thin, soft, smooth yellow-colored crust. The cheese is a white/ soft yellow color and can feature irregular holes inside (think swiss cheese but much much much smaller), they are distributed through the main body. The perfume is delicate and will remind you of butter or hay and the flavor is distinctly sweet. It has aged for at least 20 days, and presents a soft consistency but not too sticky or liquid.

Pecorino Toscano DOP Stagionati

This cheese has aged for at least 120 days, sometimes as long as a year, and presents a hard consistency.  The color is normally a more golden yellow. The perfume and flavor tend towards nuts and hay and becomes acuter over time leaning towards spicy. The crust is thin, smooth and will demonstrate a deep yellow, however, depending on the type of cheese the color can vary according to the external treatment with tomato, ash or oil and vary from black to red.

3 - Where to go for Some Great Cheese Tasting?

We have put together a list of places that you can visit - and taste. It is not always possible to watch the production procedure due to strict health regulations, but the producers are available to answer questions and of course, taste testing!

Fratelli Sanna

Monteroni d’Arbia, Siena

Production, tasting & store

Making cheese since 1986, Podere S. Anna offers a detailed visit with an explanation about the production procedure and a sit-down tasting of 5-6 cheeses, accompanied with bread, a local wine and when available even a yogurt or fresh ricotta cheese . An added plus, you can arrive here with a bus from Siena and a short walk out to the farm. Min. 2 persons, prices start at 55 Euro per person and there is a possibility of a light lunch with a fresh, homemade pasta dish.

Official Website

Montepulciano - Cortona

Working with milk from the Val d’Orcia area, other than the normal taste testing itinerary (15 Euro a person), this farm offers a special kind of tasting, a do it yourself picnic. They will provide a picnic basket, a table cloth, plates, forks, knives and cups, even a panoramic spot overlooking Montepulciano (2 Euro a person) and then you choose (and pay separately) the cheese from their wide selection of flavors, aging and recipes. They also have local wines, artisan beers, salumi and bread from local sources.

Tenuta Vitereta

Cheese & wine production, tasting & store

With approximately 500 head of sheep, this farm produces fresh pecorino cheese, “L’abbucciato”, aged cheeses, cheeses aged in a cave “Formaggio di grotta” and in the right season even fresh ricotta cheese. They also produce a wide range of quality wines and olive oil.

Il Palagiaccio

Il Palagiaccio, is a farm from XIII century in the heart of Mugello - and instead of sheep, they concentrate on cows. Il Palagiaccio is the name of the ancient manor of the Ubaldini family from Senni, also mentioned by Dante Alighieri in his masterpiece Divina Commedia , and it is representative of the cattle breeding and milk production tradition in Tuscany.

Corzano e Paterno

San Casciano Val di Pesa

Having grown from 50 to 650 sheep, this cheese producing farm has over 20 years of experience and though they specialize in sheep’s cheese they have recently added goat’s cheese (caprino) to the mix. A classical tasting includes 4 cheeses combined with 4 wines and a brief explanation about the production process. There is a min of 2 persons and prices start at 18 Euro a person. You can opt for a brunch/light lunch at 30 Euro a person which includes a selection of local products typical to the San Casciano area.

4 - Want to Bring Some Cheese Home?

The first thing you need to know about trying to bring cheese home:  always declare it on your customs form . If you go through all that effort to select the cheese, pack it and carry it home - don’t lose it because you didn’t declare it - or worse be fined for a hunk of cheese!

⇒ Going into the States?

It’s actually easier than you imagine, both hard and semi-soft cheeses allowed allowed , even if they are produced from unpasteurized milk. An interesting note, cheese packed in packed in brine, like mozzarella, is allowed but not water (ricotta). Soft cheeses are not allowed (and travel poorly) like: gorgonzola, taleggio, robiola, stracchino, ricotta, and mascarpone.

Cheese should be vacuum packed and include a label with the name of the farm, its location and the type of cheese.

⇒ Going into the UK?

Good news, for those going home to the UK, as long as you are coming back for a EC (European Community) country you can bring back Italian made cheeses. More info

⇒ Going into the EC (European Community)?

Restrictions are only for non -EC products, so Italian made cheeses are fine - but check with your local government.

⇒ Going into Australia?

Cheeses can be can be brought into Australia but they need to be declared for inspection . This includes cheeses from pasteurized milk and specifically countries that are free of foot and mouth disease, so Italy is cleared. Like the United States, be sure to vacuum pack all your cheese and include a clear label with the type of cheese, and place of origin. More Info

Related Sections

• Wine Tasting in Tuscany
• Typical Products of Mugello
• Shopping in Tuscany

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Cheese & olive oil tasting tour in Tuscany

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TWO SPECIALTIES VOLTERRA IS FAMOUS FOR

If you are staying in Tuscany for your holiday, a very original idea is spending a day visiting a local farm specialized in the production of fully organic cheese , from fresh ricotta to seasoned pecorino, as well as traditional oil mill , where olives are processed to make excellent extra virgin olive oil . Both the farm and the oil mill are located near the Etruscan town Volterra, a jewel on the top of a hill, surrounded by a unique landscape.

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An oil mill in the countryside Our guide meets you at an agreed meeting point by Volterra and takes you to an authentic oil mill  where you can learn a lot about a very important part of the Tuscan agricultural production, the production of  extra virgin olive oil . While visiting the mill, the guide helps you discover all the phases of the olive pressing process and the secrets of a good extra virgin olive oil. Eventually you will have the chance to taste and compare different types of olive oil of local production. The olive oil tasting is accompanied by some local olive-oil-based delicatessen. From late October to early December it is possible to see the squeezing process at the mill.

An organic cheese farm on a hill After visiting the mill you will follow the guide to a scenic organic farm. The visit starts in the workroom where the production of cheese takes place. The production may vary according to the season, from milk curdling, to cheese salting or cheese-mould rinsing. This tour adapts to the production of cheese at the farm. If the farm is producing cheese in the day of the visit you will see the operations in the dairy. In case of no production, you will still see all the rest, like the ageing phase. In the end you will enjoy a genuine buffet lunch by tasting different kinds of pecorino cheese, caciottas together with local hams, different kinds of salami – all of them deriving from the pigs of the farm -, salads and vegetables, a cheese fondue and dessert.

This is a list of specialties that you are likely to taste as part of the program of this tour. Please, note that the specialties of the tasting session and/or lunch may vary according to the season and the availability of the products in the day of the tour.

Bruschettas

A plate of mixed bruschettas, topped with fresh tomatoes, cheese and sausage or simply extra virgin olive oil. Bruschettas are very common appetizers in all Italy and in Tuscany they are commonly called crostini.

Tuscan extra virgin olive oil

The best extra virgin olive oil is made with fresh Tuscan olives immediately squeezed after the harvest at an oil mill. The most common olives for Tuscan olive oil are frantoio, leccino, frantoio and madremignola.

Cheese fondue

The cheese fondue is made of special soft cheese, which is very good at melting. Slices of such cheese lying on some leaves of radicchio in a pot which is baked in the oven for about 20 minutes. It is to die for!

Insalata di farro

Insalata mista

A salad of mixed seasonal vegetables including lettuce, radicchio and carrots. In Tuscany green or mixed lettuce salads are usually dressed with extra virgin olive oil, white wine vinegar and salt.

Plate of cheeses

A plate of different Tuscan cheeses, including a few different kinds of pecorino of different ageing, tricotta (a rare cheese based on regular ricotta) and baccellone, a fresh cheese the Tuscans eat with fava beans.

Stracchino cheese

Stracchino cheese is a fresh, soft and intensely flavored cheese that can be also spread on bread. It is usually made with cow milk and it is a specialty from Tuscany and from the north of Italy.

Tuscan red wine

The Tuscan soil provides a wide variety of red wines, from easy-to-drink young table wines to full-body and robust riservas. Tuscan red wines are often based on Sangiovese, Canaiolo, Ciliegiolo or Colorino grapes and sometimes on international grapes like Merlot, Cabernet or Syrah.

Caffè espresso

The most common coffee ordered at Italian bars is espresso. Its quantity is very small and it is supposed to be nicely creamy on the top. Many Italians sip it quickly while standing at a bar, so not sitting or longly debating around it.

In our tour we like showing you places off the beaten track and introducing you to Tuscan people with their personal stories, careers and characters. You will have one of our guides with your party during the whole tour. Please, see below all the guides who can be with you. During this experience you can also meet some of the Tuscan friends involved in the events. Please, see below which friends you are likely to encounter.

Ciao Amici!! My name is Luca. I'm in my 40s and I'm for sure the craziest guide at Arianna & Friends As all my other colleagues, I am a multi task personality in the company. I take care of bookings, I am one the content managers of our websites and I'm a tour leader. When in season, I lead almost all types of tours and cooking classes at Arianna & Friends'. My favourite ones are the truffle, olive oil and vespa tours. Riding a vespa through our wonderful hills is a must to do while in Tuscany... of course only if you know how to ride a scooter! When I started working for Arianna & Friends, back in 2011, I was only able to prepare a very simple "pasta al pomodoro" (pasta with tomato sauce). Now, after more than 10 years of cooking classes and thanks to our wonderful cooks, I am a very good chef (but please, don't tell it to my wife!). My motto is "smile you are in Tuscany". I'm happy and very proud when I see people enjoying my country and having fun in Tuscany. Join us! Join me! Let's have fun togheter!!

Ciao a tutti! It’s Massimo here. I’m the “first one” of the friends of Arianna in order of appearance, as we first met me when we were… ehm … at the high school! Well, the first “activities” we arranged together were those many teenagers do, like going to rock concerts (long live Metallica!), barbecuing, drinking inexpensive wine, mainly with no understanding of it. In over 25 years we became more serious adults; so serious that we finished university together and we then decided to start a business from scratch, back in 2007, in an area where nothing like this existed before. I am a natural born teacher, as I’ve always liked sharing knowledge on the beauties of the world with other people. When I started sharing the wisdom of the local cuisine with visitors to Tuscany or showing them the rooted traditions behind a wheel of local pecorino cheese, I realized how fantastic my job is. In fact I discovered that being a wine & food guide is a sophisticated way of being a good teacher, so I can’t help but love it! In the A&F team I’m the multi-language guide or assistant in all activities we offer, from cooking classes, to wine & food tours, from Italian language classes to vespa tours. In the low season I deal with the website development and content management. As I am very curious, I spend all my free time travelling all over the world and of course going on learning as much as I can: over the last few years I took part in several seminaries on extra virgin olive oil, I started a three-year course to become a sommelier, I experienced a professional training to become gelato maker and I decided to never give up in learning the Arabic language. Stay connected as we will soon come up with some new great ideas for your entertainment and enjoyment of our beautiful region! Ci vediamo in Toscana!

And that's me, Arianna. When I was a student at the univeristy together with Massimo, we had a dream. We knew already we wanted somehow to spread our culture, but we didn't know in which ways yet. And we knew we needed to first get more educated ourselves, to go deeper in what for us belonged to our everyday life, before making it avaiable to the others. We made a lot of researches, made many contacts, and we finally found a good way to become ambassadors of the Tuscan culture, taditions and lifestyle. Yes, I admit it, the power that moved everything was my passion for food! For good food, and in particular for the good food of my mamma and my nonna, hehehh! It was learning from them that I started thinking that I couldn't miss the opportunity to share all I knew with others. It couldn't be different because here where we live, food IS culture! And so we made up a name for our project, our future business, that had to give this message: spend time with us, your Tuscan friends and you'll feel like in a family and you'll experience Tuscany in a very authentic way. So the name Arianna & Friends was picked as the best choice. Personally, I love planning, making people happy, organizing, having crazy ideas .. so crazy that sometimes Massimo needs to bring me down to earth! I like making sure that people are more than satisfied when they come back home. I'm lucky to have Massimo, Consuelo, Moira, Luca with me along with all the other "boys and girls" that help us providing excellent services, all of us, always with a big smile on our faces :)

Pisa city tour guide & and tour leader at Arianna & Friends'

Ciao a tutti! My name is Moira and I'm the "foreigner" here at Arianna & Friends! In fact I come from the north west of Italy, from the town of Turin, and I moved to Tuscany in 2012, falling immediately in love with the culture, the arts and foods and of course - my favourite! - wines of this beautiful region. I started working at Arianna & Friends' back in 2013 as an assistant at the Tourist Information Office of a small hilltop village, where our office was initially located; then I got my licence as tour guide and I am today the city tour guide in the team for the main towns of Pisa, Volterra, San Miniato, but also for all our less famous tiny villages, which hide lots of secrets and such a loooong history! Last year, together with my colleague Luca, we got a licence as official truffle hunters, but I'm still mainly a truffle eater! When I'm not walking around in our amazing places talking about arts, culture and history, or discovering together with our guests the local specialties, you find me in the office, taking care of bookings and reservations. I really hope to meet you soon to show you around our beautiful land, and as I come from another region, I can also reveal some of the secrets that Tuscan people will never confess!!

Cheese makers

Orazio the Donkey

Video Gallery

The total rate for this activity varies according to the number of people in your party. Check rates in the table below.

Rates include

• A tour leader for the whole tour
• A visit to the dairy and the farm
• A visit to the oil mill
• A cheese and salami based full lunch, dessert included
• A guided blind olive oil tasting with snacks

Rates do NOT include

Transportation is not included in the rates above. For more info on transportation, please see the box “Transportation options”.

We received this message in January 2019 from Skye and Jonathan, who visited Tuscany in Autumn and enjoyed a private cheese tour of our organic pecorino farm with Arianna:

Hi Arianna, I was looking through pictures from our amazing tour that you gave us in October 2018 and forgot to send you the picture. You are a phenomenal tour guide and Jonathan and I cherish the time that we got to spend with you. Your tour was a highlight of our vacation. Thank you so much for taking the time to make our trip memorable! … You have my permission to use that photo however you would like. I hope that it brings in more people to the tours and other services you offer. Jonathan and I truly enjoyed everything about that cheese tour experience and getting to know more about the Tuscan culture and of course getting to know you. That filled our hearts with joy! Thank you again Arianna! We hope to see you again next time we are in Tuscany. With love, Skye

Arianna showing our organic cheese farm in central Tuscany

Here is a message that Lauren from the US posted on our yelp page:

Arianna & Friends is a wonderful company with with a wide array of services. My husband and I celebrated our 1 year anniversary at the Hilton Grand Vacation Club in Tuscany. We used Arianna & Friends for two events – private chef in villa and cheese and olive oil tour. Daniella came to our villa and made us a an authentic Italian meal from scratch with items fresh from the farmers market that morning! It was absolutely delicious, but even more wonderful was the company and culture brought to our own villa that evening. Luca took my husband and I on a private tour and tasting of a local EVOO mill and separately a cheese farm where we had an incredible and filling lunch, which included excellent wine! It was so personalized and we truly experienced the life and culture of the Tuscan locals. Can’t wait to go back and we will only book with Arianna & Friends! Looking forward to it…It looks like we’ll be back this summer!!!

This message was published our our YELP profile

Here a message from Tracy who booked last minute our cheese and olive oil tour for her family:

Eric and I just wanted to thank you all again for arranging our cheese and olive oil tour yesterday on such short notice.

We all had a fabulous time with Luca. He was a wonderful guide — so obviously passionate and knowledgeable about that area of Tuscany. His enthusiasm was contagious! He has a way of not just giving you information but also turning the facts into a lively stories. We loved it. I hope we did not frustrate him with our many questions!

Although our kids were tired (still a little jet-lagged, plus we biked all over Lucca the day before . . .) they told me that the tour was their favorite thing so far, especially Luca’s stories about his family and their olive grove, seeing the “moldy cheeses in the cheese cellar”, and of course eating the terrific food and trying the olive oil. When we asked them questions about what they learned, they seemed to have gotten it all — thanks, I am sure, to Luca’s patient storytelling.

So, thank you all, especially Luca!

Best regards,

This is a message we got from Christy, who wrote a great article on her blog after a day tour with focus on pecorino cheese and extra virgin olive oil with Massimo. All our staff is very thankful for posting such an article!

We loved our tour with Massimo back in April to the olive mill and cheese farm. It was the highlight of our trip! Massimo was so informative! We loved learning about extra virgin olive oil and peccorino cheese. He was so much fun and we had a wonderful day.

I wrote about our experience on my blog at  http://luxadventure.blogspot.com/2013/05/an-authentic-taste-of-italy.html . It was a great day and we will always treasure the time we had in Tuscany! Thanks again for a wonderful tour! Our kids still talk about going to the olive mill and seeing the baby lambs at the sheep farm. Massimo was the best!

Thanks again,

During the visit to a oil mill the guide explains all stages of the pressing process

Massimo explaining the gramolatrice

A family posing with Annamaria

A visit to the sheep shed with a family from US

Here the comment of Nancy after meeting Luca for a half-day tour around Volterra with stops at our cheese farm and our olive oil mill

We are on our way to Pisa now, our last stop before heading home. We loved the tour!  It was definitely a highlight of our trip. Once I’m home and have uploaded my pictures, I’ll send you some. If you’re ever in Southern California, please let us know.

These kind words were sent to us on the New Year's day from Stacey who had taken a cheese farm and oil mill tour with Massimo months before!

Hello and Happy New Year!

This note is to thank Massimo for a WONDERFUL morning and afternoon at the olive oil factory and organic cheese fam near Volterra!  We had a great time and I cannot stop thinking about what a wonderful experience it was.  We enjoyed every minute of it and feel like we got a true slice of Tuscany while we were with you.  I hope you will call us if you are ever visiting Philadelphia!

Best Regards for a Happy & Prosperous New Year!

Stacey & Marty

And here further after our reply:

Hi!  Thanks for your note.

We keep telling stories of our experience on the farm!  It was so memorable.  And the olive oil we purchased as gifts for friends is receiving rave reviews!

We’d love to take you to dinner in Philadelphia, so do let us know when you plan to be in the US.

Buon Anno to you too!

This is an email we received on from Robin, who came with her friends to our cheese and olive oil tour.

I have been very tardy in sending you this overdue photo from a few months ago…..so sorry!

And also just wanted to say thankyou so much for a lovely day yesterday….I did enjoy it! And made some new friends…..looking forward to when we next meet….

Satisfaction after the tour

This is an email we received from Lisa:

Arianna and Massimo,

I just wanted to write and let you know how much we enjoyed our tour with your company. It was wonderful. We really enjoyed Massimo’s company and his information about the area. We loved our time in Tuscany and hope to return again soon. We’ll be sure to recommend your services to others who are traveling your way.

Thank you again and keep up the good work!

All my best,

This is an email we received from Karin, spending one day with us at the organic cheese farm:

Hi Arianna,

Hope the sun is shining in Tuscany, and that you are fine!

We all have had a nice program at the farm. Again I would like to thank you for your kind welcome. And the lunch with the beautiful table presenting all the delicious cheese, I liked very much. (long tables, nice people and nice food!!!!) Whatmore do we need? So, I hope you are able to send me the recipy of the “spelt” salade.

I hope you like the foto which I have attached.

Here in Holland, the weather is nice and we are enjoying spring- time. Although I always want to go to Italy. Next time, when we are in the neighbourhood, I let will you know.

with kind regards,

This is an email we received from Ilene & Gary, from the Arizona. They spent a day with us in the area of Volterra for an olive oil and cheese tasting tour:

Greetings from back in Phoenix, Arizona. Karen, we just wanted to take a quick moment to thank you from the bottom of our hearts for the most wonderful day of our entire vacation. You were so kind and generous with your information, we will never forget what a great time we had. I hope Massimo has recovered but thank you for filling in for him. I will get on trip adviser this week and give you guys rave reviews.

Also, the organic farm outside of Volterra. Was that part of “town” considered part of Volterra or another name?

Again, we could not have asked for anything better (except for weather perhaps) but I will send you a picture of that quilt once I get it done. I have a few other projects ahead of it but will make sure I send you a picture. Hope everything went well at your son’s school and things worked out. If you don’t mind, we might be back in touch for some real estate advice!! You never know… our dreams might come true.

Hope all is well and again, thank you. Keep in touch! Best Regards, Ilene & Gary

This is an email we received from Barbara, who took our half-day tour including a visit to an organic cheese farm and an oil mill.

Jay and I just wanted to thank you so much for arranging our tour with Massimo. We had a great time and thought that Massimo was a fantastic and very informative guide!. The Olive Mill and Cheese tour was wonderful. We really enjoyed it.

All the best –

The destinations reached during this activity are in the Tuscan countryside, in areas off the beaten track that cannot be reached by public transport. We highly recommend renting a car or a scooter in order to reach them. As an alternative, we can offer a valued service by chauffeured car, van or minibus. Any cost of transportation is to be added to the rates displayed on the rate table of this page.

A must-do for foodies in Tuscany: a day tour dedicated to pecorino cheese at an operating organic cheese farm and to extra virgin olive oil at a local oil mill in the stunning surroundings of Volterra.

Andrea Bocelli

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Passing Thru Travel

12 Ethical Eats in 2024 – A Journey Through Sustainable Food Tours Worldwide

Posted: February 24, 2024 | Last updated: February 24, 2024

Sustainable food tours offer a unique blend of culinary delight and responsible tourism. These tours focus on local, organic, and ethically sourced ingredients, providing an authentic taste of regional cuisine while supporting local communities and the environment. From farm-to-table experiences to street food adventures, sustainable food tours allow you to indulge in delicious dishes guilt-free. This guide takes you on a global journey to some of the best destinations for sustainable food tours, each offering a unique culinary experience that’s both tasty and eco-friendly.

1. Farm-to-Table Tour in Tuscany, Italy

In Tuscany, the farm-to-table concept isn’t just a trend; it’s a centuries-old way of life. Here, you’ll immerse yourself in the rustic charm of the Italian countryside, visiting organic farms where traditional methods are still in use. These tours often include hands-on experiences like cheese-making or olive oil pressing, followed by a meal prepared with the freshest ingredients. As you sit down to eat amidst the rolling hills and vineyards, you’ll enjoy the flavors of authentic Tuscan cuisine and appreciate the connection between the land and the food on your plate.

Insider’s Tip: Try to book a cooking class at a local farm for a hands-on experience with Tuscan cuisine.

When To Travel: Late spring and early fall offer pleasant weather and harvest seasons.

How To Get There: Fly into Florence or Pisa, then rent a car or join a guided tour to explore the Tuscan countryside.

2. Street Food Tour in Bangkok, Thailand

Bangkok’s street food scene is a vibrant and integral part of the city’s culture. On a sustainable street food tour, you’ll navigate the bustling streets and hidden alleys with a local guide, sampling dishes made with locally sourced and fresh ingredients. Each dish tells a story of Thailand’s culinary heritage, from sizzling pad Thai to spicy papaya salad and sweet mango sticky rice. These tours will not only send your taste buds wild but also offer insights into the lives of the local vendors who are the heart and soul of Bangkok’s street food culture.

Insider’s Tip: Ask your guide to take you to lesser-known street food stalls that locals love.

When To Travel: November to February offers cooler weather, ideal for walking tours.

How To Get There: Fly into Bangkok’s Suvarnabhumi Airport and use the city’s public transport or taxis to navigate.

3. Organic Wine Tour in Napa Valley, USA

Napa Valley, a renowned wine region, offers a unique experience with its organic wine tours. These tours focus on vineyards that practice sustainable viticulture, ensuring that every sip comes with a clear conscience. You’ll learn about organic grape farming, the winemaking process, and the importance of biodiversity in the vineyards.

Tasting sessions include a variety of organic wines, each with its unique flavor profile influenced by the eco-friendly practices used in its production. This tour is about understanding and appreciating the efforts behind creating environmentally conscious and high-quality wines.

Insider’s Tip: Look for smaller, family-owned wineries that offer a more intimate tasting experience.

When To Travel: September to November is the harvest season, and spring is for mild weather and fewer crowds.

How To Get There: Fly into San Francisco or Oakland, then drive or take a shuttle to Napa Valley.

4. Vegan Food Tour in Berlin, Germany

Berlin’s vegan food scene is thriving and innovative, making it a perfect destination for a sustainable food tour. These tours take you through a variety of vegan eateries, from trendy cafes to gourmet restaurants, each offering plant-based dishes that are as delicious as they are ethical. You’ll sample a range of cuisines, showcasing how versatile and satisfying vegan food can be. Beyond the food, these tours often touch on the environmental and health benefits of a plant-based diet, giving you a comprehensive view of the vegan lifestyle in Berlin.

Insider’s Tip: Don’t miss trying a vegan version of the traditional currywurst.

When To Travel: Spring and summer offer pleasant weather for walking tours.

How To Get There: Fly into Berlin Brandenburg Airport and use public transportation to explore the city.

5. Seafood Sustainability Tour in Tokyo, Japan

Tokyo, a city synonymous with seafood, offers tours focusing on sustainable and ethically sourced seafood. These tours often start at the bustling Tsukiji fish market, where you’ll learn about sustainable fishing practices and how to choose seafood that’s good for the ocean. Following the market visit, you’ll head to a local sushi restaurant specializing in sustainable seafood, offering a chance to taste the difference responsible sourcing makes. During the tour you’ll enjoy sushi and understand the impact of our food choices on the marine ecosystem.

Insider’s Tip: Visit a sushi restaurant specializing in lesser-known but equally delicious sustainable fish varieties.

When To Travel: Visit in spring for cherry blossom season or fall for mild temperatures.

How To Get There: Fly into Tokyo’s Haneda or Narita International Airport and use the city’s efficient public transport system.

6. Artisan Cheese Tour in Vermont, USA

Vermont’s artisan cheese tour is a journey through picturesque landscapes dotted with small dairy farms and cheese-making facilities. You’ll visit various cheese producers, from large-scale operations to small family-run farms, each committed to sustainable and organic practices. These tours often include cheese tastings, where you can savor various flavors and styles, and learn about the cheese-making process from milk to maturation.

As you travel through Vermont’s scenic countryside, you’ll gain an appreciation for the art of cheese-making and the importance of supporting local and sustainable producers.

Insider’s Tip: Look for tours that include visiting a maple syrup farm for a truly Vermont experience.

When To Travel: Fall for beautiful foliage, or summer for pleasant weather.

How To Get There: Fly into Burlington International Airport and rent a car to explore the various cheese farms across Vermont.

7. Organic Coffee Tour in Costa Rica

Costa Rica’s coffee region offers an immersive experience into the world of sustainable coffee production. On these tours, you’ll visit coffee plantations that practice organic farming, learning about each step of the coffee process, from planting and harvesting to roasting and brewing.

You’ll walk through beautiful coffee fields, witness the biodiversity supporting coffee growth, and enjoy fresh, aromatic coffee tastings. This tour is not just about sipping coffee; it’s an educational journey into how sustainable practices can produce some of the best coffee in the world.

Insider’s Tip: Some tours offer a hands-on experience where you can participate in coffee picking.

When To Travel: The coffee harvest season is the best time to visit from October to March.

How To Get There: Fly into Juan Santamaría International Airport and drive to the coffee-growing regions like Monteverde or the Central Valley.

8. Locavore Food Experience in Portland, Oregon, USA

Portland’s commitment to local and sustainable food is evident in its numerous farm-to-table restaurants and local food markets. A locavore food tour in Portland takes you on a culinary adventure through the city’s best spots for sustainable dining. You’ll sample a range of dishes made with ingredients sourced from nearby farms and producers, learning about the city’s food culture and the impact of eating locally. These tours often include visits to farmers’ markets to meet the growers and producers behind the food.

Insider’s Tip: Explore the city’s famous food cart pods for diverse sustainable dining options.

When To Travel: Summer and early fall offer the best weather and a variety of local produce.

How To Get There: Fly into Portland International Airport and use public transportation or rent a bike to explore the city.

9. Traditional Maori Food Tour in New Zealand

New Zealand offers a unique culinary experience with its traditional Maori food tours. These tours provide an insight into Maori culture through its cuisine based on locally sourced and foraged ingredients. You’ll learn about traditional cooking methods like the Hangi, where food is cooked in earth ovens, and sample dishes that have been part of Maori culture for centuries. This cultural and culinary tour offers a deeper understanding of New Zealand’s indigenous heritage.

Insider’s Tip: Engage with local Maori guides to gain a deeper understanding of the cultural significance of the food.

When To Travel: The warmer months from December to March are ideal for visiting New Zealand.

How To Get There: Fly into Auckland or Wellington and join a tour that includes transportation to a Marae.

10. Sustainable Seafood Tour in Vancouver, Canada

Vancouver’s proximity to the ocean makes it ideal for a sustainable seafood tour. These tours focus on restaurants and markets that serve ocean-friendly seafood, educating visitors about sustainable fishing practices and species conservation. You’ll enjoy various seafood dishes, from Pacific salmon to Dungeness crab, all sourced with sustainability in mind. This tour is not just a culinary delight; it’s an opportunity to learn about the importance of protecting our oceans and marine life.

Insider’s Tip: Visit the Granville Island Public Market for a wide range of sustainable seafood options.

When To Travel: Summer and early fall are the best times to enjoy Vancouver’s seafood offerings.

How To Get There: Fly into Vancouver International Airport and use public transit or a rental car to explore the city.

11. Organic Market Tour in San Francisco, USA

San Francisco’s organic markets showcase Northern California’s rich agricultural bounty. On a tour of these markets, you’ll sample a variety of organic produce, artisanal cheeses, freshly baked bread, and other local specialties. These tours often include interactions with farmers and producers, giving you insights into the farm-to-table movement and the benefits of organic farming. It’s a chance to taste the freshest flavors of the region while learning about sustainable food practices.

Insider’s Tip: Visit the Ferry Building Marketplace for a comprehensive experience of San Francisco’s organic food scene.

When To Travel: Spring and fall offer mild weather and a variety of seasonal produce.

How To Get There: Fly into San Francisco International Airport and use the city’s public transportation to reach the markets.

12. Eco-Friendly Wine Tour in Bordeaux, France

Bordeaux’s wine region, known for its world-class wines, increasingly embraces sustainable practices. An eco-friendly wine tour here allows you to explore picturesque vineyards that prioritize environmental stewardship while producing some of the finest wines. You’ll learn about organic and biodynamic wine production methods and taste wines that reflect the terroir and the winemakers’ commitment to the earth. These tours often include visits to historic chateaux, where you can delve into the rich history of Bordeaux wine.

Insider’s Tip: Look for smaller, family-run vineyards that practice organic farming for a more intimate and informative experience.

When To Travel: Visit during the fall harvest season to see the vineyards at their busiest or spring when the region is in bloom.

How To Get There: Fly into Bordeaux-Mérignac Airport and consider renting a car or joining a guided tour to explore the vineyards.

The Bottom Line

Embarking on sustainable food tours around the world is not just about savoring delicious flavors; it’s about connecting with local cultures, supporting ethical practices, and understanding the journey of food from farm to table. These tours offer a chance to indulge your taste buds while respecting the planet and contributing to local economies. As you explore these culinary destinations, remember that every bite you take can be a step towards a more sustainable and equitable food system. So, pack your appetite and set off on a journey that’s as gratifying for the palate as it is for the planet.

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The post 12 Ethical Eats in 2024 – A Journey Through Sustainable Food Tours Worldwide republished on Passing Thru with permission from The Green Voyage .

Featured Image Credit: Shutterstock / AboutLife.

For transparency, this content was partly developed with AI assistance and carefully curated by an experienced editor to be informative and ensure accuracy.

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