Pecorino Toscano D.O.P. Amico del Cuore

Caseificio Sociale di Manciano was born from an initial project of a handful of farmers who, in the sixties, decided to work together and combine their efforts to enhance the sheep's milk from their lands, and that's how Pecorino Toscano D.O.P. Amico del Cuore came about The Dairy 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 towns, and that's where Pecorino Toscano D.O.P. Amico del Cuore comes from

The Project

Pecorino Toscano D.O.P. Amico del Cuore is the result of what 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 pay close attention to their diet, increasingly linked to herbs and native plant species. 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 the quality of the milk, rediscovering native plant species resistant to summer drought, and working towards ensuring a supply of raw material throughout the year with longer grazing periods. Introducing sustainable farming practices. The aim is to ensure greater biodiversity and sustainability for the farming sector. Both from an environmental and an economic point of view.

Pecorino Toscano D.O.P. Amico del Cuore

Pecorino Toscano D.O.P. naturally rich in Omega 3 because it is made with milk from selected farms where sheep are fed by combining traditional feeding with innovative techniques, so as to guarantee levels of alpha-linolenic acid of no less than 300 mg and of conjugated linoleic acid of no less than 500 mg, both values referring to 100 grams of cheese.

These production results are guaranteed by the analyses carried out by researchers from the Department of "Agricultural, Food and Agro-Environmental Sciences" of the University of Pisa, together with the Brotzu Hospital in Cagliari and the Consorzio Tutela Pecorino Toscano DOP (Pecorino Toscano DOP Protection Consortium).

Currently, Pecorino Toscano DOP Amico del Cuore is produced only by the Caseificio Sociale di Manciano.

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