High-quality fresh sheep cheese, known as "ricotta" is produced in the Maremma, and in some areas of Massa Carrara and Pistoia. Low in fat and slightly sweet, it is used for many pasta fillings and desserts. If you love fresh or spreadable cheeses, I suggest you taste sheep's or cow's milk cheeses by the names of raviggiolo and stracchino.
This, of course, is only a sample of the cheese that Tuscany has to offer. There are more than 30 types of cheeses recognized as traditional Tuscan products and hundreds of other local delicacies that are worth a taste!
Main Source: Regione Toscana, Traditional products list