Pecorino Toscano DOP Rosso Manciano

We are in the Maremma hinterland, here, in 1961, thanks to the will of 21 local farmers, the Caseificio Sociale di Manciano was founded, which today boasts as many as 250 small and medium-sized sheep farmer members between Manciano and its neighbouring municipalities: this is where Pecorino Toscano DOP Rosso Manciano is born

The Project

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 deeply about the welfare 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 that involves the Scuola Superiore Sant'Anna of Pisa, the University of Pisa and the University of Florence for their valuable scientific contribution. As many as ten farmer members 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 Toscano DOP Rosso Manciano

This pecorino is a tribute to the town of Manciano and to traditions rooted in the past. Manciano is a town set on a hill overlooking the whole of Maremma. This cheese also celebrates the "artisans" of the Caseificio Sociale Manciano who, since 1961, have carefully turned milk from the pastures of Maremma into tasty cheeses to bring to the table. Adding further value to the product is its rind, treated with double concentrated tomato paste and olive oil; this cheese retains the flavour of fresh milk with hints of butter and a light tanginess, characteristic of young pecorino cheeses. The cacio that harks back to the tradition of the past Ageing lasts a minimum of 20 days, as required by the D.O.P. production specifications Try it with: Baked and grilled vegetable dishes. To fill tasty sandwiches, or to add flavour to first courses