Oh you rouge / you don’t know / how good you are / cheese with the pear. Cheese, and to be more precise, pecorino, has been used throughout Tuscany since the Etruscan period. The Etruscans, indeed, were notable breeders of beasts of excellent agronomy, renowned for their caseus lunensis (cheese of Luni) a form of enormous pecorino which could weigh over 300 kilos and could feed an entire family for one year. Today, in which was the cradle of Etruria, they still make cheeses today with the same care and passion of ancient times. Sienese pecorino is, in fact, very famous, and still more so that very delicate cheese of Pienza (a 1400’s characteristic town founded by Enea Silvio Piccolomini, Pope Pio II) which sometimes accompanied - a true delicacy for the palate - the truffle. From the province of Siena the production and use of cheese has spread throughout the region: other than pecorino there is also found ricotta, buttery and delicate, the raveggiolo wrapped in ferns, and many other variations due to the maturing of the pecorino which in spring is often eaten accompanied by baccelli (the fresh uncooked broad bean) in a typical Tuscan combination much appreciated. Pecorino in many zones - above all around Grossetto - is matured until it can be used in many first courses to substitute parmesan, without any detriment to the dish.