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 250 small and medium-sized sheep farmer members between
Manciano and its neighbouring municipalities, and this is where
Ginestrino al Peperoncino is born
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
farmer members 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 agricultural sector, both environmentally and economically.
Ginestrino al Peperoncino
This is a mixed cheese made from cow's milk and sheep's milk. The paste is white in colour, slightly grainy, with the addition of crushed chilli pepper that gives it a distinctive taste, particularly suited to those who love spicier flavours.
Ageing:Â 10 â 15 days
Product availability:Â all year round
Storage temperature: 6-8 °C
Whole wheel weight:Â approx. 0.550 Kg
Whole wheel dimensions (diameter x height):Â 11 x 8 cm
Try it with: Try it to prepare delicious and tempting crusty bread slices topped with a few drops of honey. An idea for a first course with cherry tomatoes, ginestrino cheese and oregano. Serve it with rocket for a quick salad. Perfect paired on a nice cheese board with acacia honey and preserves. Perfect served with nuts and dried fruit.
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