[2] Pliny the Elder, in his major encyclopaedic work Naturalis Historia, describes several stages in the production of pecorino toscano, which he names as Lunense, apparently after the territory of Lunigiana.

[3] Other early names of the cheese include marzolino, after the month of March (marzo in Italian) in which production traditionally began.

"[4] Today, this style of pecorino is widely produced across Tuscany and also in several nearer districts of Umbria and Lazio regions.

The outer rind is yellow coloured, but there is considerable variability according to how the outside of the cheese has been washed during maturation (generally with a combination involving crushed tomato, ash and/or olive oil).

As the cheese matures and the flavour strengthens, it can be eaten with honey or jam, as well as with fresh vegetables or fruits (especially pears and figs).