Every slice of our cheese smells like Maremma, a testament to the deep tie between history, territory and tradition. These three elements are still the foundations of sheep farming and the art of cheesemaking, according to the dairy traditions of the past but looking toward innovation in the future. Herding and sheep farming have long been a crucial resource for the Maremma.

Here for centuries the shepherds during winter led their flocks from the Apennines along the transhumance paths.