Saffron Pecorino

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 member farmers of small and medium-sized sheep farms between Manciano and its neighbouring municipalities, and this is where the Pecorino allo Zafferano 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 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 the quality of the milk, rediscovering native plant essences resistant to summer drought, working towards ensuring availability of raw material all year round with longer grazing periods. Introducing sustainable farming practices. The aim is to guarantee greater biodiversity and sustainability for the agricultural sector. Both in terms of the environment and the economy.

Pecorino allo Zafferano

This cheese combines two culinary excellences of the Maremma. Made with sheep's milk, with a soft white paste and an aromatic flavour thanks to the presence of saffron pistils. These give the cheese a delicate and, at the same time, unique flavour. Excellent as an appetiser and for preparing warm crostini and refined dishes. Sheep's cheese with a white, soft paste and fine eyes. Its flavour is delicate and distinctive due to the presence of saffron pistils. Storage temperature: 6-8 °C