Il Gorello - 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 Gorello - Sheep's Cheese comes from

The Project

We produce using only the best milk, exclusively from farms in the Maremma, and it is thanks to this that our cheeses have an unmistakable flavour. We care deeply about the wellbeing of the sheep, and we look after 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 that involves 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 milk quality, rediscovering native plant essences resistant to summer drought, and working towards having raw material available 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.

Il Gorello - Sheep's Cheese

The rind, oily and rather smooth, has a straw yellow colour of medium intensity. The interior appears ivory-coloured, tending towards straw yellow. On the nose, interesting notes of cooked milk, cooked butter, cereals, with hints of boiled vegetables and dried fruit, particularly apricots. It leaves a pleasant sensation of freshness.