Bianchetta - Tuscan Caciotta with Truffle

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, and this is where the Bianchetta - Tuscan Caciotta with Truffle is born

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 about the wellbeing of the sheep, and 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 SantâAnna School of Advanced Studies in 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 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 ensure greater biodiversity and sustainability for the agricultural sector. Both from an environmental and an economic standpoint.

Bianchetta - Tuscan Caciotta with Truffle

Mixed cheese with a soft texture, made with cow's milk and sheep's milk and characterised by a high percentage of truffle, which gives it its unmistakable flavour. Try it with: it is excellent as an appetiser and for preparing hot crostini, since the heat brings out the aroma of the precious tuber to the fullest. Perfect for a mixed platter of appetisers together with other cheeses and cured meats. To fill delicious sandwiches, to flavour meat fillings, to accompany vegetables. Â