We have dedicated our farm to preserving traditional Tuscan cheese making and the art of regional cuisine of the Maremma, a special region along the southern rim of Toscana.
Our cheeses are hand made every step of the way, from milk collection to the final stage of maturation.
At Dancing Ewe Farm, we only specialize in Pecorino. Our techniques derived specifically from a region in Tuscany called "the Maremma". Within our selection of Pecorino, which literally translates to cheese made with sheep's milk, you will find 4 different tastes, plus our Ricotta.
PECORINO FRESCO- aged for two months. This is the simpliest cheese we produce allowing the true flavor and terroir be present.
PECORINO aL TARTUFO- aged for two months. This is a classic Tuscan delight with the complimentory hint of Black Summer Truffles. Our Truffles come from a small family owned company in Grosetto, Italy. Where the truffles actually come from is a huge secret!
PECORINO STAGIONATO- this cheese has the capability to age from 6 months to a year. Pairs wonderfully with fig marmalde, or honey.
PECORINO RISERVA- This is our longest aged cheese maturing beyond two years. Big, bold taste, to be shaved onto salads, or enjoyed with a plate of Salumi and a glass of Morellino di Scansano.
RICOTTA-technically a whey product. Our ricotta is made from 95% whey and about 5% whole milk reserved from that mornings milking. Hands down our most versitle product we produce.
On occasion, we also produce other types of cheeses with our sheep's milk, such as Pecorino alle Vinacce and Pecorino Bianco.