Made with pasteurised sheep milk, this cheese is soft, compact and coloured by the presence of red chilli pepper in the paste. It has a long, creamy aftertaste with an added heat from the chillies.
Ingredients: Pasteurised Sheep Milk, Dried and Crushed Chilli (0.1% min), Salt, Rennet, Lactic Cultures. Treated on the surface with preservative E235.
Origin of milk: Italy
Meet the Makers
The dairy is located in Roccalbegna, a small medieval village on the slopes of Monte Amiata in Tuscany. Il Fiorino was founded in 1957 by Duilio Fiorini and was driven by his genuine passion for cheesemaking. Today, his daughter Angela runs the dairy, together with her husband Simone.