Aged for a minimum of 120 days, this Pecorino is produced with milk from sheep bred in the pastures of Maremma, in southern Tuscany. Wonderful by itself or paired with fresh fruit or a delicate honey. It can also be grated, enriching recipes such as the typical Tuscan "Ribollita".
Ingredients: Pasteurised Sheep Milk, Salt of Volterra, Rennet, Indigenous Lactic Ferments.
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.