Fresh
Fresh Pecorino from Tuscany: Delicate, Creamy & Handcrafted
Light, milky, and incredibly versatile, our Fresh Tuscan Pecorino collection captures the youngest and sweetest expression of our region’s dairy tradition. Unlike its aged counterparts, Pecorino Fresco is matured for a short period—usually between 15 and 30 days—resulting in a soft, porcelain-white paste and a delicate flavor that tastes of the wild herbs and spring flowers found in Tuscan pastures. At Passione Toscana, we bring you the same "dolce" (sweet) cheese that has been a staple of the Italian countryside for generations, sourced from elite artisanal dairies.
The Sweetness of the Morning Pastures
The hallmark of a true Fresh Pecorino is its buttery texture and gentle aroma. This is the ultimate "table cheese," designed to be approachable yet sophisticated. Whether it’s the world-famous Pecorino di Pienza Fresco or a creamy selection from the Maremma coast, our cheeses are made using pure sheep’s milk and traditional rennet, maintaining a moisture content that makes every bite melt in your mouth.
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Artisanal Craftsmanship: Every wheel is processed by hand using genuine, high-quality ingredients with zero industrial additives.
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Mild & Creamy Profile: A fresh, delicate flavor that is perfect for those who prefer a less salty, more milky cheese.
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Pure Sheep's Milk: Sourced from local flocks that graze on the rolling hills of Val d’Orcia and the Tuscan hinterland.
The Star of the Tuscan Aperitivo
Fresh Pecorino is the undisputed king of the Tuscan Aperitivo. Its mild profile makes it the perfect canvas for a variety of gourmet pairings. Slice it into cubes for a light appetizer, or shave it over a fresh seasonal salad to add a creamy depth.
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Gourmet Pairings: Elevate the experience by serving it with a dollop of acacia honey, fig jam, or fresh pears—a classic Italian combination.
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Melt-in-Your-Mouth Quality: Its soft texture makes it ideal for melting over hot dishes, from gourmet burgers to traditional vegetable gratins.
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Light & Fresh Recipes: The perfect companion for a chilled glass of Vermentino or a light Rosé on a summer afternoon.
Dairy Tradition Delivered to Your Door
Why settle for mass-produced cheese when you can have the best of the Tuscan dairy tradition delivered directly to your doorstep? At Passione Toscana, we prioritize freshness and speed. Our Fast & Secure Delivery ensures that your fresh pecorino arrives with its creamy texture and delicate aroma perfectly intact. Discover our curated selection and find your new favorite Italian sheep cheese today.
Experience the vibrant, milky heart of Tuscany. Shop our Fresh Pecorino collection and bring home a piece of the countryside.
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4 products
4 products
Fresh Pienza cheese Caseificio Cugusi , Tasting notes:
A fresh cheese made from a mixture of sheep's and cow's milk, the rind is white in colour and the texture of the paste is tender with a mild and delicate flavour reminiscent of the taste of fresh milk.
Label:
Ingredients: pasteurised sheep's milk, rennet, lactic ferments, salt. Surface treated with preservative E 203. Non-edible rind.
Milk origin: Italy
Produced with milk from the Cugusi farm in Pienza and the Val d'Orcia.
Caseificio Cugusi Silvana s.r.l. S.S. per Pienza via della boccia, 8 Montepulciano Siena
Average nutritional value per 100g of product:
energy 1407kj-340kcal, fat 29.1g of which saturated 21g, carbohydrates 3.1g of which sugars 2.1g, protein 16.3g, salt 1.1g
Caseificio Cugusi:
The farm only uses its own milk from pastures extending over 200 hectares in the Val d’Orcia area, the first milking takes place at around 5 a.m. and the pasteurisation process begins at 6 a.m. Production is carried out with the utmost care and attention at every stage, which allows the farm to produce a cheese of unquestionable quality and fine taste. The maturing process takes place on fir wood planks, turning the cheeses daily. The company mainly produces three types of cheese: fresh cheese, which takes no more than 15 days to mature and has a soft texture and a light skin; semi-matured cheese, which matures for 3 months and has either a yellow skin or a red skin (if treated with tomato conserve); and finally, matured cheese, which requires at least 7 months of maturing and is characterised by a dark-coloured skin treated with olive oil grounds, these are only the macro-categories of cheeses produced by these artisans of taste, in fact their products also feature various cheeses fermented according to ancient traditions and other types of cheese that require special processing to guarantee unique tastes
Tasting Notes:
Thin, straw-white rind enclosing a soft, smooth and velvety texture. Its delicate flavour makes it ideal at any time of day, for a quick snack between meals or in a rich and tasty salad. Perfect with a young red wine.
Caseificio Maremma:
Located in the centre of the Tuscan coast, in Follonica, the company established its headquarters in the mid-1960s and since then has focused its dairy production on typical cheeses from the Maremma area that are renowned throughout the world. The factory, located in the industrial area of Follonica, covers an area of approximately 4,000 square metres, which houses the production facilities and the preparation of the finished product before sale. Particular attention is paid to the maturing phase, which has made it necessary to create a suitable environment away from the production site, specifically in Castel del Piano, on Mount Amiata, where the cheese matures naturally in the mountains at an altitude of 700 metres above sea level, creating the perfect balance of flavours typical of these cheeses.
Label:
Ingredients
Made with pasteurised cow's and sheep's MILK, Volterra salt, rennet and ferments, E 235 preservative treated on the surface, inedible rind.
Matured for 20-30 days.
Average nutritional values per 100 g of product:
energy 1266 kJ-305 kcal, fat 23.02 g, of which saturated 15.81 g, carbohydrates 1.90 g, of which sugars 0.4 g, protein 22.47 g, salt 0.82 g.
Tasting Notes:
Caseificio Maremma:
Located in the centre of the Tuscan coast, in Follonica, the company established its headquarters in the mid-1960s and since then has focused its dairy production on typical cheeses from the Maremma area that are renowned throughout the world. The factory, located in the industrial area of Follonica, covers an area of approximately 4,000 square metres, which houses the production facilities and the preparation of the finished product before sale. Particular attention is paid to the maturing phase, which has made it necessary to create a suitable environment away from the production site, specifically in Castel del Piano, on Mount Amiata, where the cheese matures naturally in the mountains at an altitude of 700 metres above sea level, creating the perfect balance of flavours typical of these cheeses.
Label:
Ingredients
Made with pasteurized cow’s and sheep’s milk,
Volterra salt, rennet, and cultures.
Texture
Compact, white or slightly straw-colored.
Aging
20–30 days.
Average nutritional values per 100 g of product
Energy value: 1266 kJ / 305 kcal
Fat: 23 g
of which saturated fatty acids: 16 g
Carbohydrates: < 0.5 g
of which sugars: < 0.5 g
Protein: 22 g
Salt: 0.82 g
Tasting Notes:
Produced with fresh sheep’s milk, it is skillfully crafted by expert cheesemakers who guide it through its delicate process, giving it a compact and elastic texture. The thin rind encloses a magically balanced interior, making it perfect for preparing tasty afternoon snacks or, in summer, for enhancing fresh salads.
Caseificio Maremma:
Located in the centre of the Tuscan coast, in Follonica, the company established its headquarters in the mid-1960s and since then has focused its dairy production on typical cheeses from the Maremma area that are renowned throughout the world. The factory, located in the industrial area of Follonica, covers an area of approximately 4,000 square metres, which houses the production facilities and the preparation of the finished product before sale. Particular attention is paid to the maturing phase, which has made it necessary to create a suitable environment away from the production site, specifically in Castel del Piano, on Mount Amiata, where the cheese matures naturally in the mountains at an altitude of 700 metres above sea level, creating the perfect balance of flavours typical of these cheeses.
Label:
Ingredients: Made with pasteurized SHEEP’S MILK, Volterra salt, rennet, and cultures.
Texture: Compact, white or slightly straw-colored
Flavor: Pleasant, full-bodied, and flavorful
Aging: Minimum 20 days
Average Nutritional Values per 100g of Product:
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Energy: 1356 kJ / 326 kcal
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Fat: 24.76 g
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of which saturated fatty acids: 16.61 g
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Carbohydrates: 2.14 g
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of which sugars: 0.42 g
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Protein: 23.73 g
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Salt: 1.59 g
