This young Pecorino is made in the town of Grosseto, characterised by its smooth crust and soft, compact paste. Try it on hot crostini with anchovies.
Ingredients: Pasteurised Sheep Milk, Salt of Volterra, Rennet, Lactic Ferments. Treated on the surface with preservative E235. The rind is not edible.
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.