Pecorino with Truffle

We are in the Maremma hinterland, here, in 1961, thanks to 21 local farmers, the Caseificio Sociale di Manciano was founded, 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 the Pecorino al Tartufo is born

The Project

We produce only with the best milk exclusively from farms in the Maremma, and it is thanks to this that our cheeses have an unmistakable flavour. We care deeply about the wellbeing of the sheep, and we tend to their diet with an increasing focus on 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 of 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, and working towards ensuring the availability of raw material throughout the year with longer grazing periods. To introduce sustainable farming practices. The aim is to ensure greater biodiversity and sustainability for the agricultural sector, both environmentally and economically.

Pecorino al Tartufo

This cheese combines two culinary excellences of the Maremma. Made with sheep's milk, with a soft white paste and an aromatic, pleasant flavour characterised by the presence of the prized tuber. The summer truffle (Tuber aestivum vitt.) gives the cheese its unmistakable taste, and when used in hot dishes it releases its aroma. Sheep's cheese with a white, soft paste and fine eyes. The flavour is characterised by truffle. Excellent as a starter and for preparing warm crostini, since the heat brings out the truffle's aroma to the fullest. Storage temperature: 6-8 °C