CACIO UBRIACO | Pecorino aged in Tuscan red wine

Semi-matured pecorino crafted exclusively from ewe’s milk, finished by immersion in Toscana IGT red wine produced in Montalcino.

CACIO AFFINATO IN PASTA DI OLIVE | Olive Paste-Aged Pecorino

Semi-matured pecorino crafted exclusively from ewe’s milk and aged for 70 days. The rind is coated with olive paste and Fattoria dei Barbi’s own extra virgin olive oil.

CACIO AFFINATO NEL POMODORO | Pecorino Aged with Tomato

Semi-matured pecorino crafted exclusively from ewe’s milk and aged for 70 days. After 60 days of maturation, the rind is coated several times over a further 10 days with traditional tomato passata enriched with tomato concentrate.

CACIO AFFINATO NELLO ZIRO | Pecorino Aged in a ‘Ziro’ (traditional Sienese terracotta jar)

Semi-matured pecorino, crafted exclusively from ewe’s milk and aged for 75 days, including 15 days in traditional terracotta ‘ziri’. The ‘ziro‘ is a traditional Sienese terracotta jar originally used for storing olive oil.

CACIO AL TARTUFO | Truffle Pecorino

Semi-matured pecorino, crafted exclusively from ewe’s milk, with finely chopped summer black truffle added to the curd and aged for 70 days.

CACIO ALLE ERBE DEI BARBI | Pecorino with Barbi Herbs

Semi-matured pecorino, crafted exclusively from ewe’s milk, with mint, sage, rosemary, bay and thyme leaves added to the curd and aged for 70 days.

CACIO AL MIELE BIO DI CASTAGNO E POLLINE | Pecorino with Chestnut Honey and Pollen

Semi-matured pecorino, crafted exclusively from ewe’s milk, with organic chestnut honey added to the curd and pollen on the rind, aged for 70 days.

CACIO ALLO ZAFFERANO E GINEPRO | Saffron and Juniper Pecorino

Semi-matured pecorino, crafted exclusively from ewe’s milk, with saffron and juniper berries added to the curd and aged for 70 days.

CACIO AL PEPERONCINO | Chilli Pecorino

Semi-matured pecorino, crafted exclusively from ewe’s milk, with a carefully selected blend of crushed chillies added to the curd and aged for 70 days.

CACIO AL PEPE | Black Pepper Pecorino

Semi-matured pecorino, crafted exclusively from ewe’s milk, with whole black peppercorns added to the curd and aged for 70 days.

CACIO AFFINATO IN FOGLIE DI NOCE | Walnut Leaf-Aged Pecorino

Semi-matured pecorino, crafted exclusively from ewe’s milk and aged for 90 days, including 30 days between layers of walnut leaves.

CACIO ALL’AGLIONE | Pecorino with Aglione della Val di Chiana

Semi-matured pecorino, crafted exclusively from ewe’s milk, with pieces of Aglione della Val di Chiana added to the curd and aged for 70 to 130 days.

CACIO ALLA CIPOLLA DI CERTALDO | Pecorino with Certaldo Onion

Semi-matured pecorino, crafted exclusively from ewe’s milk, with Certaldo onion added to the curd and aged for 70 to 140 days.

Le Riserve di Fattoria
Our longest-aged artisan pecorino cheeses.

PECORINO SEMI-STAGIONATO | Semi-Matured Pecorino

Semi-matured pecorino, crafted exclusively from ewe’s milk, matured for 90–120 days and with the rind treated with Fattoria dei Barbi extra virgin olive oil.

PECORINO STAGIONATO | Matured Pecorino

Matured pecorino, crafted exclusively from ewe’s milk and aged for 365 to 450 days, with the rind regularly treated with Fattoria dei Barbi extra virgin olive oil.

PECORINO STRAVECCHIO | Extra-Matured Pecorino

Matured pecorino, crafted exclusively from ewe’s milk and aged for 120 days, with the rind regularly treated with Fattoria dei Barbi extra virgin olive oil.

CACIO 12 MESI CANESTRATO | 12-Month Basket-Aged Pecorino

Matured pecorino, crafted exclusively from ewe’s milk and aged for 12 months on fir-wood boards, with the rind treated with Fattoria deiBarbi extra virgin olive oil. Its distinctive appearance is defined by the characteristic ridged pattern impressed on the rind by the traditional baskets used during maturation. Due to its extremely limited availability, Fattoria dei Barbi reserves the right to allocate this cheese at its sole discretion.

CACIO 24 MESI | 24-Month Matured Pecorino

Matured pecorino, crafted exclusively from ewe’s milk and aged for 24 months on fir-wood boards, with the rind regularly treated with Fattoria dei Barbi extra virgin olive oil. A cheese for special occasions, distinguished by its intense, aromatic character. Due to its extremely limited production, Fattoria dei Barbi reserves the right to allocate this cheese at its sole discretion.

CACIO DI PIO

A cheese created in memory of Pio Colombini, founder of the Caseificio dei Barbi in the 1920s, whose life was deeply connected to both Fattoria dei Barbi in Montalcino and Sardinia. Cacio di Pio symbolically brings together these two worlds, geographically close yet profoundly different. Due to its extremely limited production, Fattoria dei Barbi reserves the right to allocate this cheese at its sole discretion.

CACIO DI FOSSA DEI BARBI | Barbi Pecorino aged in a ‘Fossa’

Semi-matured pecorino, crafted exclusively from ewe’s milk and aged for 90 days in the traditional fosse of Sogliano al Rubicone. The distinctive fermentation and stacking of the wheels give the cheese its characteristic shape and flavour. The paste is compact, with an intense, aromatic and at times piquant character. Limited availability.

Le Eccellenze di Montalcino | Montalcino Excellence
Cheeses inspired by Montalcino’s finest local ingredients and food traditions

Montalcino: A Haven of Biodiversity. Of Montalcino’s 31,000 hectares, only 15% is planted with vineyards. The rest is a rich mosaic of olive groves, farmland, pastures, orchards and woodland, with forests alone covering more than half of the territory.
The Eccellenze di Montalcino label celebrates the area’s agricultural heritage and biodiversity, identifying products that
are grown, crafted and packaged exclusively in Montalcino in accordance with strict quality and sustainability standards.

CACIO AL TARTUFO BIANCHETTO | Bianchetto Truffle Pecorino

Matured pecorino, crafted exclusively from ewe’s milk, with a distinctive chalky-textured paste and slices of prized Bianchetto truffle added to the curd. It is matured on wooden boards for 120 days and treated with beeswax.

CACIO AL VINSANTO | Vinsanto-Aged Pecorino

Matured pecorino, crafted exclusively from ewe’s milk, cold-processed and characterised by a distinctive chalky-textured paste, with Vinsanto dei Barbi added to the curd. After 120 days of maturation on wooden boards, the cheese is immersed in Vinsanto for a further three weeks.

CACIO ALLA PRESURA | Presura Pecorino

The distinctive character of this pecorino comes from presura, a traditional vegetable rennet made from wild thistle flowers and used in local cheesemaking since the late Middle Ages.

I Freschi
Fresh Ewe’s Milk Cheeses

SBURRATA | Soft-Ripened Ewe’s Milk Cheese

Soft, creamy cheese crafted exclusively from ewe’s milk and matured for 7–20 days.

QUADRELLA DEI BARBI (Pecorino fresco) | Semi-Soft Ewe’s Milk Cheese

Semi-soft cheese crafted exclusively from ewe’s milk and matured for 30–40 days, with a full, intense flavour.

RAVAGGIOLO (o Raviggiolo) | Fresh Curd Ewe’s Milk Cheese

Fresh curd cheese crafted exclusively from ewe’s milk, Ravaggiolo (also known as Raviggiolo) is cheese in its freshest form and is particularly rare when made from ewe’s milk.

RICOTTA | Fresh Ewe’s Milk Ricotta

Fresh ricotta made from ewe’s milk, traditionally crafted by adding ewe’s milk to pasteurised ewe’s milk whey in the cheese vat.