Pecorino Toscano D.O.P. Amico del Cuore quarter wheel

Caseificio Sociale di Manciano was born from an initial project by a few farmers who, in the sixties, decided to work together and combine their efforts to enhance the sheep's milk of their lands, and this is how Pecorino Toscano D.O.P. Amico del Cuore quartino came to be The Dairy 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 neighboring municipalities, and this is where Pecorino Toscano D.O.P. Amico del Cuore is born

The Project

Pecorino Toscano D.O.P. Amico del Cuore is the result of what we produce using only the best milk exclusively from Maremma farms and it is thanks to this that our cheeses have an unmistakable flavour. We care about the well-being of the sheep, and we look after 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 SantâAnna di Pisa, the University of Pisa and the University of Florence for their valuable scientific contribution. As many as 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 in environmental and economic terms.

Pecorino Toscano D.O.P. Amico del Cuore quartino

Pecorino Toscano D.O.P. naturally rich in Omega 3 because it is made with milk from selected farms with sheep fed by combining traditional nutrition with innovative techniques, so as to guarantee levels of alpha-linolenic acid of no less than 300 mg and of conjugated linoleic acid of no less than 500 mg, both values referring to 100 grams of cheese.

These production results are guaranteed by analyses carried out by researchers from the Department of "Agricultural, Food and Agro-Environmental Sciences" of the University of Pisa, together with the Brotzu Hospital in Cagliari and the Consorzio Tutela Pecorino Toscano DOP.

Currently Pecorino Toscano D.O.P. Amico del Cuore quartino is produced only by the Caseificio Sociale di Manciano.