In the rolling hills of Val d’Orcia, where the Tuscan sun casts its golden glow over ancient stone villages and endless vineyards, there’s a farm that feels like a time capsule. Here, among the sheep-dotted fields, Giuseppe Busso, known to locals as Beppe, carries on a tradition that began centuries ago: the art of making pecorino cheese –– an experience travelers can savor on Collette’s Tuscan & Umbrian Countryside tour.

A Heritage Carved in Curds

Giuseppe’s story is rooted in Sardinia, the island where his family first learned the craft of cheesemaking. “I started making cheese when I was four,” he recalls with a laugh. “I thought I was playing, but I was learning.”

Today, his farm in Tuscany is a living testament to that heritage, blending ancient techniques with modern precision.

When you step onto his property, the first thing you notice is the view — a sweeping valley sculpted by the steps of shepherds over generations. Giuseppe calls it paradise, and it’s easy to see why. This land is the foundation of his craft. It’s where his sheep are raised and graze freely, their milk destined to become some of Italy’s most celebrated pecorino.

Inside the Cheesemaker’s World

Giuseppe doesn’t ship his cheese across Italy or sell to supermarkets. His philosophy is simple: quality over quantity. “I sell only in my shops,” he says. “If you want my cheese, you have to come here.”

Visitors don’t visit his farm just to taste cheese, they visit to hear his story and see history in action. Giuseppe explains the process, from the early morning milking to the delicate aging in cool cellars. Hygiene rules mean you won’t see the live production, but you’ll walk through the spaces where it happens, hear the hum of tradition, and understand why patience is the secret ingredient.

Then comes the tasting: eight varieties of pecorino, each with its own character — from fresh and creamy to bold and aged for two years. There’s ricotta, too, made the old way without additives. “Ricotta is light,” Giuseppe says. “It’s the purest thing we make.”

More Than Food — A Philosophy

For Giuseppe, cheesemaking is a way of life. He, and his cheese, speak of respect for the land, the animals, and the craft. Nothing is wasted: the leftover whey goes back to the sheep, creating a cycle of nourishment as natural as the hills themselves.

And then there’s the creativity. Giuseppe experiments with flavors that push boundaries but honor tradition. Think profiles like truffle, saffron, and chili pepper. His blue cheese even earned praise from the French, a compliment he treasures more than any medal.

Why It Matters

In an age of fast food and factory farming, Giuseppe’s world feels rare. It’s a reminder that food is our connection to culture, history, and each other. Standing in his tasting room with pecorino on your plate and Tuscany outside the window, you’re tasting a story that began generations ago and continues today, one wheel at a time.