Name: Pecorino Spia della Maremma
SKU: CSFGR01142_S
Availability: InStock

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 della Maremma

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

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.

Informazioni aggiuntive

Format	Whole wheel of about 2.1 kg
Preparation time	Two days
Ingredients on the label	Pasteurized sheep's MILK, salt, rennet, selected lactic ferments; surface treated with preservative E235 (natamycin). Crust treatment with extra virgin olive oil, vinegar and Maremma rice flour
Allergens	Milk
Warnings	Inedible rind
Average nutritional values per 100 g	Energy 1629 kJ / 393 kcal Fat 33 g of which saturated fatty acids 21 g monounsaturated fatty acids 8.8 g polyunsaturated fatty acids 1.9 g Carbohydrates 0 g of which sugars 0 g Protein 24 g Salt 1.6 g Vitamin A 383 µg (48% VNR ) Calcium 795 mg (99% VNR ) * VNR reference nutritional values
Retention time	210 days from the date of issue of the transport document
Method of conservation	Store at a temperature of 6-8 ° C
Shipment	Shipments of perishable products, which need to be stored at a controlled temperature, are made on Mondays, Tuesdays and Wednesdays. For orders placed from Thursday to Sunday, the shipment will take place in the following week, in order to avoid stocks on Saturday and Sunday and the consequent risk of alteration of the food.
region	Tuscany

Producer

Caseificio di Manciano

Il Caseificio Sociale di Manciano è situato a pochi chilometri dal caratteristico borgo medioevale arroccato sulla collina, dalla cui torretta del Cassero si apre un panorama meraviglioso su tutta la Maremma, dal mare alle montagne. Proprio in questa zona dell'entroterra maremmano, nel 1961, per volontà di 21 allevatori del posto, è nato il Caseificio che oggi riunisce ben 250 soci allevatori di ovini di piccole e medie dimensioni situati tra Manciano e i comuni limitrofi. Luoghi in cui la pastorizia rappresenta da secoli una delle principali fonti di sostentamento, tramandata di generazione in generazione, oggi conta ben 60.000 pecore, che producono circa 8 milioni di litri di latte all'anno. Il Caseificio si avvale inoltre di una decina di soci allevatori di bovini da latte per la produzione di formaggi misti a latte vaccino/ovino. I formaggi di pecora freschi e stagionati vengono prodotti esclusivamente con il latte ovino dei soci. La varietà è ampia e contraddistinta da qualità e genuinità, come il Pecorino Toscano D.O.P. o i formaggi più "ricercati", risultato di continui miglioramenti del prodotto al fine di soddisfare anche esigenze nutrizionali particolari, legate ad intolleranze alimentari.
Il Caseificio Sociale di Manciano è stato tra i primi ad aderire al Consorzio per la tutela del Pecorino Toscano D.O.P. ed una delle prime aziende a credere nel valore di questa certificazione di qualità, tanto che nel 2014 ha ottenuto la certificazione anche per il Pecorino Toscano D.O.P. biologico, oltre ad altre certificazioni sia a livello nazionale che internazionale.