We are in theMaremma hinterland, here, in 1961, by the will of 21 local breeders, the Social Dairy of Manciano which today boasts 250 members of small and medium-sized sheep farmers Manciano and its neighboring municipalities are where it was born Pecorino Spia from Maremma Quartino
The project
We produce only the best milk exclusively from Maremma farms and it is thanks to this that our cheeses have an unmistakable flavour. We care about the sheep welfareWe take care of their nutrition which is increasingly linked to herbs and at native 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 Sant'Anna High School of Pisa, of theUniversity of Pisa and ofUniversity of Florence for their precious scientific contribution.
There are ten members farmers of the Social Dairy who have joined the project. The aim is to improve the milk quality, rediscovering native essences resistant to the drought of the summer months, work towards having raw material availability throughout the year with longer grazing. Introduce sustainable agricultural practices. The aim is to ensure greater biodiversity and sustainability to the agricultural sector. Both from an environmental and economic perspective.
Pecorino Spia della Maremma Quartino
This pecorino is a tribute to the town of Manciano, called “Spy of the Maremma” for its geographical location, placed on a hill that dominates the entire Maremma. This cheese also celebrates the “artisans” of the Caseificio Sociale Manciano who, since 1961, have been carefully and expertly transforming the milk from the pastures of the Maremma in tasteful masterpieces to bring to the table. The link between this cheese and the territory is also revived in the label, which reproduces the work “Paese mio” by the artist Gemma Detti from Manciano. Adding further value to the product is its rind, treated in such a way as to create an external protective film and keep the internal paste softer, reducing the escape of humidity, to reproduce the aromas and flavor of the cheese from once upon a time.
The seasoning goes from a minimum of 40-50 days to a maximum of 3 months.
Seasoning: 50 – 70 days
Product Availability: all year round
Storage temperature: 6-8 °C
Whole wheel weight: Approximately 2.2 kg
Whole shape dimensions (diameter x height): 19 x 7 cm
Try it with: From grater to flavor pastas and soups. For your baked and grilled vegetable dishes. To fill tasty sandwiches.
