Pecorino Toscano DOP Rosso Manciano Half Wheel

We are in the Maremma hinterland, here, in 1961, at the initiative 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 flocks between Manciano and its neighbouring municipalities: this is where Pecorino Toscano DOP Rosso Manciano Half Wheel 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 wellbeing of the sheep, and we take care of their diet, increasingly linked to herbs and native plant varieties. 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. As many as ten member farmers of the Caseificio Sociale have joined the project. The goal is to improve milk quality, rediscovering native plant varieties resistant to summer drought, working towards ensuring raw material availability all year round with longer grazing periods, and introducing sustainable farming practices. The aim is to guarantee greater biodiversity and sustainability for the agricultural sector, both from an environmental and an economic standpoint.

Pecorino Toscano DOP Rosso Manciano Half Wheel

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 transformed 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 buttery notes and a slight tanginess, characteristic of young pecorino cheeses. The cacio that harks back to tradition of the past. Ageing is a minimum of 20 days as required by the D.O.P. specification Try it with: your baked and grilled vegetable dishes. To fill tasty sandwiches, or to add flavour to pasta dishes