Pecorino Spia della Maremma

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 member farmers of small and medium-sized sheep farms between Manciano and its neighbouring municipalities: this is where Pecorino Spia della Maremma comes from

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 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 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, working towards ensuring the availability of raw material all year round with longer grazing periods, and introducing sustainable farming practices. The aim is to guarantee greater biodiversity and sustainability for the agricultural sector, both from an environmental and an economic point of view.

Pecorino Spia della Maremma

This pecorino is a tribute to the village of Manciano, called "Spia della Maremma" ("Watchtower of the Maremma") because of its geographical position, set on a hill overlooking the whole of the Maremma. This cheese also celebrates the "craftsmen" of the Caseificio Sociale Manciano who, since 1961, have been carefully and skilfully transforming milk from the pastures of the Maremma into masterpieces of flavour to bring to the table. The bond between this cheese and its territory also lives on in the label, which reproduces the artwork "Paese mio" by the Manciano-born artist Gemma Detti. Adding further value to the product is its rind, treated in a way that creates a protective outer film while keeping the inner paste softer, reducing moisture loss, in order to recreate the aromas and flavour of cheese the way it used to be made. Ageing ranges from a minimum of 40-50 days to a maximum of 3 months. Ageing: 50 â 70 days Product availability: all year round Storage temperature: 6-8 °C Whole wheel weight: approx. 2.2 kg Whole wheel dimensions (diameter x height): 19 x 7 cm Try it with: Grated to add flavour to pasta dishes and soups. For your baked and grilled vegetable dishes. To fill tasty sandwiches.