La Rocca - Formaggio di pecora

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 â this is where La Rocca - Formaggio di pecora comes from

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 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 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 ensuring the availability of raw material all year round 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 economic point of view.

La Rocca - Formaggio di pecora

Sheep's cheese with the typical bowl-shaped form, soft white paste, with a fresh and gentle flavour; excellent as a table cheese and at the end of a meal. When cut, you can appreciate the thin straw-yellow rind and the milk-white colour of the soft-textured paste, which features evenly spread eyes. On the nose, pleasant hints of fresh milk and freshly made curd emerge, while on tasting, aromas of yogurt with fresh herbaceous notes stand out. Try it with: perfect for preparing starters with nuts and pear preserves, plum, wild berry, strawberry and apricot jams. A table cheese also perfect as a dessert alternative at the end of a meal with a drizzle of honey. Try it as a filling for fresh pasta, for tortelli. A perfect pairing: try it with truffle honey. Â