We’ve brought a little taste of the Maremma to your plate for more than 50 years
This cheese is mixed Caciotta made from cow’s milk and sheep’s milk, boasting a delicate and appetizing Maremma pure saffron flavor. What makes this cheese so unique is its flavor and yellow crust. It’s delicious as a starter, on top of grilled bread or added to refined dishes.
This mixed soft paste cheese, made from cow’s and sheep’s milk, is known for having a high percentage of truffle, which gives it a unique flavor. It ‘very good as a starter and for the preparation of hot toast, whose heat brings out the most of the precious tuber perfume.
Ginestrino al pepperoncino
This mixed cheese made from cow’s milk and sheep’s milk, has a slightly grainy white paste. Add crushed red pepper to it to give it even more oomph, if you’re someone who enjoya spicier flavors.
This cheese combines two of Maremma’s best quality products. It’s a soft paste white cheese made with sheep’s milk and known for its pleasant and aromatic flavor, completely immersed in Morellino di Scansano DOCG wine inside sealed containers. This process of “intoxicating” gives the product a pleasant fragrance that concentrates all the wine aromas in the cheese. After “intoxicating”, the crust of the cheese becomes purplish.
Cacio di Fossa
After a 60 to 70-day period in the Manciano Cheesemaking Factory cells, this cheese, made from sheep’s milk , is ripened in pits – caves dug into the ground – in Sogliano al Rubicone (Forlì-Cesena) for a 90- days period. The cheese is buried after being closed in cloth bags and sealed in the pit. At the end of this unique aging process, not only does this cheese’s physical appearance change, which becomes uneven, but also its organoleptic characteristics also change. The fermentation tank lends a unique flavor and aroma to the cheese.