Pecorino Spia della Maremma Quartino

We are in the Maremma hinterland, here, in 1961, thanks to the will of 21 local farmers, the Caseificio Sociale di Manciano was born, which today boasts as many as 250 member farmers of small and medium-sized sheep farms between Manciano and its neighbouring municipalities, and this is where Pecorino Spia della Maremma Quartino comes from.

The Project

We produce only with the best milk exclusively from Maremma farms, and it is thanks to this that our cheeses have an unmistakable flavour. We care deeply about the wellbeing of the sheep, and we take care of their diet, increasingly linked to herbs and native plant essences. Over time we have developed a project that combines the quality of sheep's milk with environmental sustainability. To achieve this, we use both product and process innovation. A project involving the Scuola Superiore Sant'Anna di Pisa, the University of Pisa and the University of Florence for their valuable scientific contribution. Ten member farmers of the Caseificio Sociale have joined the project. The goal is to improve milk quality, rediscovering native plant essences resistant to summer drought, and working towards ensuring the availability of raw material throughout the year with longer grazing periods. Introducing sustainable farming practices. The aim is to guarantee greater biodiversity and sustainability for the agricultural sector, both environmentally and economically.

Pecorino Spia della Maremma Quartino

This pecorino is a tribute to the town of Manciano, known as the "Spy of the Maremma" for its geographical location, set on a hill overlooking the whole Maremma. This cheese also celebrates the "artisans" of the Caseificio Sociale Manciano who, since 1961, have carefully and skilfully transformed milk from the Maremma pastures into masterpieces of flavour to bring to the table. The bond between this cheese and its territory also lives on in the label, which reproduces the work "Paese mio" by the Manciano artist Gemma Detti. Adding further value to the product is its rind, treated to create an external protective film while keeping the inside softer, reducing moisture loss, to recreate the aromas and flavour of cheese as it used to be made. Ageing ranges from a minimum of 40-50 days to a maximum of 3 months. Ageing: 50 â 70 days Product availability: all year round Storage temperature: 6-8 °C Whole wheel weight: approx. 2.2 Kg Whole wheel dimensions (diameter x height): 19 x 7 cm Try it with: Grated to flavour pasta dishes and soups. For your baked and grilled vegetable dishes. To fill tasty sandwiches.