Il Cassero - Sheep's cheese

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 flocks between Manciano and its neighbouring municipalities: this is where Il Cassero - Sheep's Cheese is born

The Project

We produce using only the finest milk exclusively from Maremma farms, and it is thanks to this that our cheeses have an unmistakable flavour. We care deeply about the well-being of the sheep, and we take great care of their diet, which is 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 invaluable 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 a year-round supply of raw material through longer grazing periods. Introducing sustainable farming practices. The aim is to guarantee greater biodiversity and sustainability for the agricultural sector, both from an environmental and an economic standpoint.

Il Cassero - Sheep's Cheese

The rind is an amber straw-yellow colour, while the inside reveals a milky cream colour. Beneath this apparent shell lies a laboratory of essences in full activity. After cutting, aromatic notes rise to the nose, with scents of evolved, structured milkiness with hints of melted butter, and abundant floral and fruity tones. Chewing the paste reveals dairy aromas and meat broth. A bouquet of long persistence with intriguing hints of spiciness.