Tuscan cuisine is also about the richness of its cheeses, there are many cheeses but there’s only one very simple rule you need to know if you don’t want to confused tuscan cheese with other dairy products coming from the rest of the country. The majority of cheeses in Tuscany are fresh, meaning their aging is usually never superior to 60 days, thus, they are rather soft and mellow, smooth taste.
This post shows a series of three well-known tuscan cheeses- Raveggiolo, Ricotta (used in many dishes) and Marzolino, typically produced in march like its name suggests.
Marzolino: perfect with fava beans 
Ricotta: When you’re on a diet you can use it instead of creme fraiche! 
Raveggiolo: I strongly recommend it for your cocktails, sound funny, place it in a martini glass add some fresh vegetable shavings and olive oil and you’ll agree on how amazing it is! 
