Ricotta cheese made with sheep milk
Local ricotta cheese made with sheep milk has a particular truncated cone shape, white color and soft consistency. The milk, obtained through two daily milkings of ovine, is filtered with a disposable cellulose filter. Then milk is warmed up until it reaches a temperature of 35-38 C. After letting the curd stand for 20-40 minutes, it is “broken” with a tool called “chiova”, and then it is let drip inside a specific holder.
This product is considered traditional because is linked with the use of  high quality milk, thanks to weather conditions of pastures. Ricotta cheese from the mountain area of Pistoia, which distinguishes itself for its savory taste, traditionally matches  the Necci, another traditional product of the area.  
 
Ravaggiolo cheese
Raviggiolo cheese, made with gout milk, also called Ravaggiolo, or Raveggiolo,  has a particular truncated cone shape. A whole Raveggiolo cheese usually weights  about ½ kg. Raviggiolo cheese is white, it has an acidulous taste, hard consistency and smells like delicious milk. It is produced between October and March and has to be eaten fresh. Its being traditional is due to the processing techniques and the use of local first matters.
 

Ripe caciotta cheese  
It is a type of ripe caciotta cheese made with cow’s milk. It has a savory taste, an acidulous smell and white color. It is a medium hard cheese, and it has a rugose rind. After its “breaking” , the product is distributed in moulds manually. The ripening takes place in a traditional fresh and airy room on poplar boards. Before its consumption it is not washed but brushed. Its being traditional is due to the particular quality of the milk which comes from farms where cattle are bred in a semi-wild state in high pastures. This makes this  type of milk traditional and give the final product specific organoleptic characteristics. It is good with polenta, or with a porcini mushrooms and apples salad; the most typical combinations are with pears, Tuscan bread and young wines, and traditional Tuscan ham.   

Sweet caciotta cheese
It is a fresh caciotta cheese made with cow’s milk. It has a sweet and delicate taste and it is pale yellow. It is a medium soft cheese and its rind is thin and smooth. Its being traditional is due to the high quality milk which comes from farms where cattle are bred in a semi-wild state in high pastures. This makes this type of milk traditional and give the final product specific organoleptic characteristics. Its being traditional is also due to the processing techniques and ripening on poplar boards, which are partially responsible for its particular taste. It is good with polenta or grilled. The most typical combinations are with pears, Tuscan bread, traditional Tuscan ham and local red wines.

Pecorino cheese made with unpasteurized milk
In mountains, the 100 –year- old tradition is still alive thanks to shepherds and  producers of pecorino cheese who lead their cattle to pasture, use natural rennet and never thought of pasteurizing milk. The cheese obtained thanks to this tradition is pecorino cheese made with unpasteurized milk coming from Pistoia mountains, which is one of the symbols, together with chestnuts and the beans of Sorana, of our mountains. 

The tradition associated with this cheese is mainly based on the unchanged processing technique. The ingredients used are unpasteurized milk and animal or vegetable ferrets together with special conditions for ripening. In order to have a high quality milk, it is fundamental to breed the sheep according to a  free stabling technique. It is said that this type of pecorino cheese “smells of pasture”. It is good with honey, pears and ham.    

This type of pecorino cheese made with unpasteurized milk coming from Pistoia mountains is promoted by the association Slow Food and many shepherds and producers are members of the Consorzio Montagne e Valli di Pistoia (Pistoia mountains and valleys Consortium) that has protected this dairy tradition over the years.

Consorzio Montagne e Valli di Pistoia (Pistoia mountains and valleys Consortium)
The pecorino cheese made with unpasteurized  milk is one of the most important symbols of  Pistoia area. Proud of this tradition and in order to preserve it over the years, some shepherds and producers have decided to form a consortium. Pistoia mountains and valleys have had to promote and preserve this product and its area of origin for several years.