Giallerino â Tuscan Caciotta with Saffron

We are in the Maremma countryside, 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 Giallerino â Tuscan Caciotta with Saffron is born

The Project

We produce only with the finest milk sourced 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 great 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 SantâAnna di 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, working towards ensuring the availability of raw material throughout the year with longer grazing periods. Introducing sustainable farming practices. The aim is to guarantee greater biodiversity and sustainability for the farming sector, both environmentally and economically.

Giallerino â Tuscan Caciotta with Saffron

Mixed caciotta enriched with a delicate and delightful flavour thanks to the addition of pure Maremma saffron. A unique cheese thanks to the presence of saffron pistils, both in taste and in the intense yellow colour of the paste. Ageing: 15-20 days Product availability: all year round Storage temperature: 6-8 °C Weight of whole wheel: about 0.300 kg Dimensions of whole wheel (diameter x height): 9 x 4.5 cm Try it with: excellent as a starter and for preparing cheese boards. Pair it with spiced dishes and nuts. Try it with acacia honey alongside a good artisanal dark beer. A table cheese to serve with seasonal vegetables or caponata.Â