Pecorino with Black Pepper

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 farmer members of small and medium-sized sheep farms between Manciano and its neighbouring municipalities: this is where Black Pepper Pecorino is born

The Project

We produce only with 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 pay close attention to 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 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 essences resistant to summer drought, and working towards ensuring raw material availability 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 environmentally and economically.

Black Pepper Pecorino

This cheese combines two culinary and wine excellences of the Maremma. Made with sheep's milk, with a soft white paste and an aromatic flavour thanks to the presence of black pepper. A sheep's cheese with fine, small holes. The presence of the pepper gives an intense aroma and a slight spicy note to the sweetness of the cheese. Sheep's cheese with a soft white paste and fine, small holes. The presence of the pepper gives an intense aroma and a slight spicy note to the sweetness of the cheese. Storage temperature: 6-8 °C