A Taste of Tuscany with Beppe: Behind the Scenes with a Master Cheesemaker

What’s it like to visit a working sheep farm in the heart of Tuscany and learn about pecorino cheese from the man who makes it? During a recent Collette virtual event, travelers got a special behind-the-scenes peek with Beppe Bussu, the passionate, award-winning cheesemaker behind the beloved Fatto a Pecora farm.

Beppe has been making cheese since he was four years old, blending centuries-old Sardinian traditions with the unique character of the Tuscan countryside. This Q&A pulls from our live conversation, where Beppe shared stories about his sheep, his farm, and what travelers experience when they visit on Collette’s small group Tuscan and Umbrian Countryside tour.

🎥 Want to watch the full replay? Click here to view the virtual event.

Q: What do Collette travelers experience when they visit your farm?

Beppe: The first thing they see is the landscape — a real paradise. I’ve been all over the world, and I still think this is one of the most beautiful places you can be. And we are real farmers; we raise our own sheep and make our own cheese right here.

Travelers get to see where the cheese is made and where it ages. I explain every step of the process. Then we sit down in the tasting room and sample at least eight different cheeses, from a few days old to aged two years. It’s not just about eating. It’s an experience. You learn to taste with understanding.

💡 Tour Designer Tip: Collette small group Explorations are limited to 24 travelers, which means you get an intimate, immersive visit with time to ask questions and savor the moment.

Q: How did you get into cheesemaking?

Beppe: I made my first cheese at four years old. I thought I was just playing, but really, I was learning. My family is from Sardinia, where 60% of Italy’s sheep cheese comes from. We moved here in 1967, bringing 400 sheep and generations of cheesemaking knowledge with us.

In 1993, I started making cheese professionally and selling it to the public. We brought new equipment but kept the ancient traditions. That’s what makes our cheese special — the combination of modern tools and old wisdom.

Q: How do you make your cheese today?

Beppe: We milk the sheep twice a day. The milk is cooled quickly to preserve the right bacteria — only the good ones! Then we make cheese twice a week. It takes about eight hours to go from fresh milk to cheese ready for aging.

We slice the curd depending on the kind of cheese — big pieces for soft cheese, small like rice grains for aged cheese. Then we fill the molds, flip the cheese, add salt, and let time do its work. We also make ricotta the ancient way, using only the leftover whey from the cheesemaking process.

Q: Is everything organic?

Beppe: We are organic, but for us, that’s just natural. We don’t do it because it’s a trend. It’s how it should be. Even the leftover whey goes back to feed our sheep. Nothing is wasted.

Q: What kinds of cheese do you make?

Beppe: More than 20 kinds — plain, aged, aromatized with chili, black pepper, truffle, saffron, olives, garlic, pistachios… too many to name. We also make blue cheese, which even the French say is wonderful. That’s how I know I’ve won!

And no, I don’t sell to supermarkets. Only in my three shops: one on the farm, one in San Quirico d’Orcia [where The Gladiator was filmed], and one in Cortona [where Under the Tuscan Sun was filmed]. If you want my cheese, you come to me.

🌍 Ready to go? Learn more about the Tuscan and Umbrian Countryside tour right here.

Q: Can travelers buy cheese to bring home?

Beppe: Yes! As long as it’s vacuum-sealed and labeled, you can bring it back to the U.S. or Canada. You just can’t bring cured meats like salami — only cheese.

Experience the Art and Heart of Tuscan Cheesemaking

Beppe’s cheese is more than a (delicious) product. It’s a reflection of centuries-old tradition, expert craftsmanship, and deep-rooted passion, all set against the stunning backdrop of Tuscany. While travelers on tour get to experience this firsthand, you don’t have to wait to get a glimpse of Beppe’s cheesemaking.

Watch the full replay of our virtual event for an insider’s look with the award-winning cheesemaker himself.

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