Pecorino al Peperoncino

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 raising small and medium-sized sheep flocks between Manciano and its neighbouring municipalities: this is where the Pecorino al Peperoncino 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 special 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 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 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 all year round through longer grazing periods. Introducing sustainable farming practices. The aim is to guarantee greater biodiversity and sustainability for the farming sector, both environmentally and economically.

Pecorino al Peperoncino

This cheese combines two culinary excellences of the Maremma. Made with sheep's milk, with a white, creamy and compact paste, with the addition of crushed chilli pepper that gives it an intense flavour for lovers of this spice. Sheep's milk cheese with a compact white paste. The presence of chilli pepper gives it an intense aroma and a characteristic spicy note in harmony with the sweetness of the cheese. Storage temperature: 6-8 °C