Aged for a minimum of 60 days, this Pecorino is sweet and creamy with a long grassy aftertaste. The paste is compact (without any eyes) and ivory in colour - traditionally eaten with toasted sourdough bread.
Ingredients: Pasteurised Sheep Milk, Salt of Volterra, Rennet, 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.