Aged
Aged Tuscan Pecorino: Mastery in Maturation
Indulge in the deepest flavors of the Italian countryside with our Aged Tuscan Pecorino collection. These dairy excellences are the result of time, patience, and the ancestral skill of our local shepherds. Unlike fresh varieties, Pecorino Stagionato (Aged Pecorino) undergoes a long maturation process, typically from 4 to over 12 months, transforming simple sheep's milk into a complex, savory masterpiece with an "intense and strong" character.
The Science of Slow Aging
The distinctive "strong and aromatic" taste of our aged pecorino isn't accidental. It is the result of a slow, natural aging process in temperature-controlled cellars, often on wooden planks that allow the cheese to breathe.
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Complex Flavor Profile: As the cheese ages, it develops sharp, piquant notes with hints of dried fruit, toasted nuts, and hay.
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Crumbly Texture: The texture becomes firm and slightly grainy (crystalline), making it perfect for both shaving over dishes or enjoying in chunks.
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DOP Excellence: We offer a wide selection of Protected Designation of Origin (DOP) cheeses, ensuring that every wheel follows the strict traditional protocols of the Tuscan region.
Why Choose Our Aged Selection?
At Passione Toscana, we bridge the gap between small artisanal dairies and your table, selecting only the producers who treat cheese-making as an art form.
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Artisanal Integrity: Made with 100% genuine Tuscan sheep's milk and natural rennet—no industrial short-cuts.
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The Connoisseur’s Choice: Designed for those who appreciate the bold "strong character" that only months of careful maturation can provide.
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Fresh & Fast Shipping: We use specialized packaging to ensure that the complex aromas of your aged pecorino are preserved during transit.
Gourmet Serving & Pairing Suggestions
A cheese of this intensity is the star of any culinary setting. To fully unlock its potential, we suggest these classic pairings:
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The Tuscan Cutting Board: Serve at room temperature with Cinta Senese prosciutto and artisan sourdough bread.
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Pasta Dishes: Grate aged pecorino over a steaming bowl of Cacio e Pepe or Carbonara for a deeper, more authentic flavor than standard supermarket versions.
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The Perfect Wine Match: This cheese demands a structured Tuscan Red. Pair it with a Brunello di Montalcino, a Nobile di Montepulciano, or a bold Bolgheri Superiore.
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Sweet Contrast: Complement the sharp notes with a drizzle of Chestnut Honey or a few drops of aged balsamic vinegar.
The Best of Tuscany, Delivered Directly to You
Shop conveniently online and bring the true taste of the Tuscan cheese tradition to your home. Whether you are looking for a Pecorino di Pienza Stagionato or a reserve from the Maremma, our selection represents the pinnacle of dairy art.
Buy Aged Pecorino now and experience the power of Tuscan tradition in every bite!
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12 products
Pecorino Toscano DOP Caseificio Manciano, Tasting notes:
Aged Pecorino Toscano DOP can be recognized by the branded DOP mark. It is aged for a minimum of 120 days and its paste is slightly straw-colored with small holes.
Caseificio Manciano
Caseificio Manciano was founded in 1961 with the desire to enhance the production of sheep’s milk from the Maremma hinterland in the province of Grosseto, where sheep farming has been one of the main sources of livelihood for centuries and has been handed down from generation to generation. The excellence of the milk used to produce the cheeses of Casificio Manciano is guaranteed by an in-house analysis laboratory, which makes it possible to carry out numerous and timely hygiene-quality controls throughout the production process.
Label:
Pecorino Toscano DOP Aged
Caseificio Sociale MANCIANO
Soc. Agr. Coop. MANCIANO - GR - Loc. Piano di Cirignano
SHEEP'S CHEESE - Ingredients: Pasteurised sheep's MILK, salt, rennet, native lactic ferments - Treated on the surface with preservative E235 Non-edible rind - Store in a cool place - Sold by weight NUTRITIONAL VALUES - Average values per 100 g of product: Energy 07 1811 KJ/437 Kcal - Fat 37 g of which saturated fatty acids 23 g Carbohydrates 0 g of which sugars 0 g Protein 26 g Salt 2 9
Protection of Pecorino Toscano PDO
PECORINO TOSCANO
Pecorino Spia della Maremma Caseificio Manciano, Tasting notes:
Pecorino Spia della Maremma Caseificio Manciano is a sheep’s milk cheese with a compact, crumbly texture that tends to flake when cut as it matures, ranging from a minimum of 40-50 days to a maximum of 3 months. During the maturing phase, this cheese is treated on the surface with a mixture of extra virgin olive oil, vinegar and flour.
Caseificio Manciano
Caseificio Manciano was founded in 1961 with the desire to enhance the production of sheep’s milk from the Maremma hinterland in the province of Grosseto, where sheep farming has been one of the main sources of livelihood for centuries and has been handed down from generation to generation. The excellence of the milk used to produce the cheeses of Casificio Manciano is guaranteed by an in-house analysis laboratory, which makes it possible to carry out numerous and timely hygiene-quality controls throughout the production process.
Label:
Pecorino
SPIA DELLA MAREMMA
Caseificio Sociale MANCIANO
Soc. Agr. Coop. MANCIANO - GR Loc. Piano di Cirignano -
SHEEP'S MILK CHEESE - Ingredients:
Pasteurised sheep's milk, salt, rennet, selected lactic ferments - Treated on the surface with preservative E235, vinegar. Non-edible rind. Milk origin: ITALY
Treated on the rind with extra virgin olive oil.
NUTRITIONAL VALUES
Average values per 100g of product
Energy 1629 KJ/393Kcal - Fat 33g of which
Saturated fatty acids 21g - Carbohydrates Og of which Sugars Og - Protein 24g - Salt 1.6g
Pecorino Toscano DOP BIO Caseificio Manciano, Tasting notes:
It has a gentle and delicate flavour when fresh or a more intense one when mature. It is good both as a table cheese and as an appetizer, second course or ingredient for first courses, main courses and desserts.
Caseificio Manciano
Caseificio Manciano was founded in 1961 with the desire to enhance the production of sheep’s milk from the Maremma hinterland in the province of Grosseto, where sheep farming has been one of the main sources of livelihood for centuries and has been handed down from generation to generation. The excellence of the milk used to produce the cheeses of Casificio Manciano is guaranteed by an in-house analysis laboratory, which makes it possible to carry out numerous and timely hygiene-quality controls throughout the production process.
Label:
ORGANIC AGED TUSCAN PECORINO CHEESE
Caseificio Sociale MANCIANO
Soc. Agr. Coop. MANCIANO - GR - Loc. Piano di Cirignano
ORGANIC PRODUCT
SHEEP'S MILK CHEESE - Ingredients: organic pasteurised sheep's milk, salt, rennet, native lactic ferments - inedible rind NUTRITIONAL VALUES - Average values per 100 g of product: Energy 1811 KJ / 437 Kcal - Fat 37 g - of which saturated fatty acids 23 g - (81) Carbohydrates 0 g - of which sugars 0 g Protein 26 g - Salt 2 g C/PA
Consorzio Tutela Pecorino Toscano DOP
STORE IN A COOL PLACE - SOLD BY WEIGHT
PECORINO TOSCANO
Cacio Nero Caseificio Il Fiorino, Tasting notes:
Remain in cold storage for at least 30 days, followed by maturing and refinement in the Caseificio's special natural cave.
Caseificio Il Fiorino
The Caseificio Fiorino dairy is located in a place of extraordinary charm and historical value, the medieval village of Roccalbegna on the slopes of Mount Amiata. The milk used to produce our cheeses comes exclusively from selected local farms in the neighboring municipalities: Roccalbegna, Saturnia, Semproniano, Scansano, Arcidosso, Cinigiano, Campagnatico, and Grosseto. After internal analysis, a selection is made based on the characteristics of the milk and the type of cheese to be made. The aim is to achieve the highest quality regardless of yield. Each processing step is carried out by hand by experienced cheesemakers. In fact, their Pecorino Toscano cheeses are awarded every year in the most important global competitions.
Ingredients:
pasteurised sheep’s milk, Volterra salt, rennet, milk enzymes average nutritional values per 100 grams of product: ENERGY 1706 kJ / 411 kcal, FATS 33 g, of which saturated fatty acids 22 g, CARBOHYDRATES 0,5 g, of which sugars 0,5 g, PROTEINS 28 g, SALT 1,3 g, CALCIUM, (as Ca) 840 mg, IRON (as Fe) <1, VITAMIN A 0.25 mg, PHOSPHORUS (as P) 580 mg, HUMIDITY 25, CHOLESTEROL 99 mg, FAT IN DRY MATTER 44 %.
Pecorino Toscano DOP Caseificio Il Fiorino, Tasting notes:
Intense with clean herbaceous hints. Exceptional taste, with well-balanced savouriness and sweetness, long and persistent aftertaste
Caseificio Il Fiorino
The Caseificio Fiorino dairy is located in a place of extraordinary charm and historical value, the medieval village of Roccalbegna on the slopes of Mount Amiata. The milk used to produce our cheeses comes exclusively from selected local farms in the neighboring municipalities: Roccalbegna, Saturnia, Semproniano, Scansano, Arcidosso, Cinigiano, Campagnatico, and Grosseto. After internal analysis, a selection is made based on the characteristics of the milk and the type of cheese to be made. The aim is to achieve the highest quality regardless of yield. Each processing step is carried out by hand by experienced cheesemakers. In fact, their Pecorino Toscano cheeses are awarded every year in the most important global competitions.
Label:
pasteurised sheep’s milk, Volterra salt, rennet, milk enzymes indigenous lactic ferments, average nutritional values per 100 grams of product: ENERGY 1706 kJ / 411 kcal, FATS 33 g, Of which saturated fatty acids 22 g, CARBOHYDRATES < 0,5 g, Of which sugars < 0,5 g, PROTEINS 28 g, SALT 1.3 g, CALCIUM (as Ca) 876 mg, IRON (as Fe) < 1, VITAMIN A 0.20 mg, PHOSPHORUS (as P) 580 mg, MOISTURE 28 %, CHOLESTEROL 118 mg FAT IN DRY MATTER 46 %
Produced by Caseificio Il Fiorino Srl, Loc. Paiolaio, Roccalbegna, Italy
Store in the refrigerator between 4°C and 8°C.
San Bruzio Caseificio Manciano, Tasting notes:
A cheese with a fairly soft texture.
A good balance of flavours, with a slight predominance of acidity, and aromas of yoghurt, whey, fresh grass and subtle floral notes, with a medium-to-low finish.
he cheese has a fairly soft texture and a lovely ivory colour. The holes are irregular in shape and fine in size.
The aroma is dominated by fresh lactic notes and hints of fresh fodder, whilst the flavour reveals a good balance of tastes with a slight predominance of acidity, featuring aromas of yoghurt, whey, fresh grass and subtle floral notes with a medium-low persistence.
Maturation: over 60 days
Product availability: all year round
Storage temperature: 6–8 °C
Whole wheel weight: approx. 2.1 kg
Whole wheel dimensions (diameter x height): 19 x 7 cm
Caseificio Manciano
Caseificio Manciano was founded in 1961 with the desire to enhance the production of sheep’s milk from the Maremma hinterland in the province of Grosseto, where sheep farming has been one of the main sources of livelihood for centuries and has been handed down from generation to generation. The excellence of the milk used to produce the cheeses of Casificio Manciano is guaranteed by an in-house analysis laboratory, which makes it possible to carry out numerous and timely hygiene-quality controls throughout the production process.
Label:
Pecorino
San Bruzio
Caseificio Sociale MANCIANO
Soc. Agr. Coop. MANCIANO - GR Loc. Piano di Cirignano -
SHEEP'S MILK CHEESE - Ingredients:
Pasteurised sheep’s milk, salt, rennet, selected lactic acid bacteria; surface-treated with the preservative E235 (natamycin). The rind is not edible.
NUTRITIONAL INFORMATION
PER 100G
Energy 1629 kJ/393 kcal
Fat 33g
of which
Saturated fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids 21g
8.8g
1.9g
Carbohydrates
of which
Sugars 0g
0g
Protein
Salt 24g
1.6g
Vitamin A
Calcium 383 μg (48% NRV*)
795 mg (99% NRV*) NRV* Nutrient Reference Values
(EU Regulation 1169/2011) Sheep’s milk
RossoManciano pecorino Toscano DOP Caseificio Manciano, Tasting notes:
Rosso Manciano is a soft, firm cheese whose distinctive feature is that its rind is treated with a mixture of double-concentrated tomato paste and olive oil.
Rosso Manciano is a soft, firm cheese, aged for a minimum of 20 days, as stipulated by the Pecorino Toscano PDO production regulations, but it is at its best when enjoyed after 40–60 days of ageing. Treated on the rind with a double concentrate of tomato and olive oil, this cheese retains the flavour of fresh milk with notes of butter and a slight tang, characteristic of young pecorino cheeses.
Maturation: 60–120 days
Product availability: all year round
Storage temperature: 6–8 °C
Weight of whole wheel: approx. 2.5 kg
Dimensions of whole wheel (diameter x height): 19 x 8 cm
Caseificio Manciano
Caseificio Manciano was founded in 1961 with the desire to enhance the production of sheep’s milk from the Maremma hinterland in the province of Grosseto, where sheep farming has been one of the main sources of livelihood for centuries and has been handed down from generation to generation. The excellence of the milk used to produce the cheeses of Casificio Manciano is guaranteed by an in-house analysis laboratory, which makes it possible to carry out numerous and timely hygiene-quality controls throughout the production process.
Label:
Pecorino
San giorgio
Caseificio Sociale MANCIANO
Soc. Agr. Coop. MANCIANO - GR Loc. Piano di Cirignano -
SHEEP'S MILK CHEESE - Ingredients:
Pasteurised sheep’s milk, salt, rennet, indigenous lactic acid bacteria. Non-edible rind.
Rind-cured with Petti’s Double Concentrated Tuscan Tomato Paste and OL.MA. S.a.c. Tuscan PGI Extra Virgin Olive Oil. Non-edible rind.
NUTRITIONAL INFORMATION
PER 100G
Energy 1629 kJ/393 kcal
Fat 33g
of which
Saturated fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids 21g
8.8g
1.9g
Carbohydrates
of which
Sugars 0g
0g
Protein
Salt 24g
1.6g
Vitamin A
Calcium 383 μg (74% NRV*)
795 mg (116% NRV*)
NRV* Nutrient Reference Values
(EU Regulation 1169/2011) Sheep’s milk
La Rocca Caseificio Manciano, Tasting notes:
A sheep’s-milk cheese with a characteristic bowl-shaped form and a soft, white texture; it has a fresh, mild flavour and is excellent served at the table or to round off a meal.
Maturation: 15–20 days
Product availability: all year round
Storage temperature: 6–8 °C
Weight of whole wheel: approx. 1.3 kg
Dimensions of whole wheel (diameter x height): 15 x 6.5 cm
Caseificio Manciano
Caseificio Manciano was founded in 1961 with the desire to enhance the production of sheep’s milk from the Maremma hinterland in the province of Grosseto, where sheep farming has been one of the main sources of livelihood for centuries and has been handed down from generation to generation. The excellence of the milk used to produce the cheeses of Casificio Manciano is guaranteed by an in-house analysis laboratory, which makes it possible to carry out numerous and timely hygiene-quality controls throughout the production process.
Label:
La Rocca
Caseificio Sociale MANCIANO
Soc. Agr. Coop. MANCIANO - GR Loc. Piano di Cirignano -
SHEEP'S MILK CHEESE - Ingredients:
Pasteurised sheep’s milk, salt, rennet, selected lactic acid bacteria; surface-treated with the preservative E235 (natamycin). The rind is not edible.
NUTRITIONAL INFORMATION
PER 100G
Energy 1572 kJ/379 kcal
Fat 32g
of which
Saturated fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids 21g
8.5g
1.8g
Carbohydrates
of which
Sugars 0g
0g
Protein
Salt 23g
1.2g
Vitamin A
Calcium 316 μg (40% NRV*)
738 mg (92% NRV*) NRV* Nutrient Reference Values
(EU Regulation 1169/2011) Sheep’s milk
San Giorgio Caseificio Manciano, Tasting notes:
When the cheese is cut, one can appreciate the aroma of fresh milk with hints of dried fodder. On tasting, it reveals a dominant acidity and unrefined lactic aromas, with traces of herbs and animal notes.
The rind is oily and wrinkled. It has an intense straw-yellow colour. Inside, the cheese has a lovely, bright ivory colour and a fine, regular texture.
Cutting into it reveals aromas of fresh milk with hints of dried fodder. The taste is dominated by acidity and unevolved lactic aromas, with traces of aromatic herbs and animal notes.
Maturation: 45–60 days
Product availability: all year round
Storage temperature: 6–8 °C
Weight of whole wheel: approx. 2.2 kg
Dimensions of whole wheel (diameter x height): 19 x 8 cm
Caseificio Manciano
Caseificio Manciano was founded in 1961 with the desire to enhance the production of sheep’s milk from the Maremma hinterland in the province of Grosseto, where sheep farming has been one of the main sources of livelihood for centuries and has been handed down from generation to generation. The excellence of the milk used to produce the cheeses of Casificio Manciano is guaranteed by an in-house analysis laboratory, which makes it possible to carry out numerous and timely hygiene-quality controls throughout the production process.
Label:
Pecorino
San giorgio
Caseificio Sociale MANCIANO
Soc. Agr. Coop. MANCIANO - GR Loc. Piano di Cirignano -
SHEEP'S MILK CHEESE - Ingredients:
Pasteurised cow’s milk, pasteurised sheep’s milk, salt, rennet, selected lactic acid bacteria; surface-treated with the preservative E235 (natamycin). The rind is not edible.
NUTRITIONAL INFORMATION
PER 100G
Energy 1595 kJ/385 kcal
Fat 32g
of which
Saturated fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids 22g
8.2g
1.2g
Carbohydrates
of which
Sugars 0g
0g
Protein
Salt 24g
1.4g
Vitamin A
Calcium 288 μg (36% NRV*)
701 mg (88% NRV*) NRV* Nutrient Reference Values
(EU Regulation 1169/2011) Sheep’s milk
Il Cassero Caseificio Manciano, Tasting notes:
This cheese has a pleasantly savoury flavour that is perfectly balanced. As you chew it, you can detect hints of milk and meat stock. It has a long-lasting finish with intriguing spicy notes.
The rind is a straw-yellow amber colour. The interior reveals a milky cream colour. Beneath this apparent shell lies a laboratory of flavours in full swing. Upon cutting, the nose is met with fragrant notes and aromas of mature, structured lactic notes, with hints of melted butter
and abundant floral and fruity tones. The flavour is pleasantly savoury yet perfectly balanced. As you chew the cheese, lactic aromas and hints of meat stock emerge. A long-lasting bouquet with intriguing spicy notes.
Maturation: 60–120 days
Product availability: all year round
Storage temperature: 6–8 °C
Weight of whole wheel: approx. 3.4 kg
Dimensions of whole wheel (diameter x height): 20 x 20 x 9 cm
Caseificio Manciano
Caseificio Manciano was founded in 1961 with the desire to enhance the production of sheep’s milk from the Maremma hinterland in the province of Grosseto, where sheep farming has been one of the main sources of livelihood for centuries and has been handed down from generation to generation. The excellence of the milk used to produce the cheeses of Casificio Manciano is guaranteed by an in-house analysis laboratory, which makes it possible to carry out numerous and timely hygiene-quality controls throughout the production process.
Label:
Pecorino
Il Cassero
Caseificio Sociale MANCIANO
Soc. Agr. Coop. MANCIANO - GR Loc. Piano di Cirignano -
SHEEP'S MILK CHEESE - Ingredients:
Pasteurised sheep’s milk, salt, rennet, selected lactic acid bacteria; surface-treated with the preservative E235 (natamycin). The rind is not edible.
NUTRITIONAL INFORMATION
PER 100G
Energy 1629 kJ/393 kcal
Fat 33g
of which
Saturated fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids 21g
8.8g
1.9g
Carbohydrates
of which
Sugars 0g
0g
Protein
Salt 24g
1.6g
Vitamin A
Calcium 383 μg (48% NRV*)
795 mg (99% NRV*) NRV* Nutrient Reference Values
(EU Regulation 1169/2011) Sheep’s milk
Il Principe Caseificio Manciano, Tasting notes:
The flavours are those of dried fodder, aromatic herbs and a medium toastiness, with pleasant hints of a slight spiciness on the finish.
A firm yet fairly elastic texture, with a deep straw-yellow colour.
The aroma released when cut is quite intriguing.
Whilst retaining subtle hints of cooked lactic notes, distinct, mature vegetal aromas of cooked vegetables and dried fruit are clearly discernible.
The aromas are those of dried fodder, aromatic herbs and a medium-toasted flavour.
The finish offers pleasant sensations of a slight spiciness.
Maturation: minimum 5–6 months
Product availability: all year round
Storage temperature: 6–8 °C
Weight of whole wheel: approx. 2.2 kg
Dimensions of whole wheel (diameter x height): 19 x 9 cm
Caseificio Manciano
Caseificio Manciano was founded in 1961 with the desire to enhance the production of sheep’s milk from the Maremma hinterland in the province of Grosseto, where sheep farming has been one of the main sources of livelihood for centuries and has been handed down from generation to generation. The excellence of the milk used to produce the cheeses of Casificio Manciano is guaranteed by an in-house analysis laboratory, which makes it possible to carry out numerous and timely hygiene-quality controls throughout the production process.
Label:
Il Principe
Caseificio Sociale MANCIANO
Soc. Agr. Coop. MANCIANO - GR Loc. Piano di Cirignano -
SHEEP'S MILK CHEESE - Ingredients:
Pasteurised sheep’s milk, salt, rennet, selected lactic acid bacteria; surface-treated with the preservative E235 (natamycin). The rind is not edible.
NUTRITIONAL INFORMATION
PER 100G
INFORMATION PER 100G
Energy 1811 kJ/437 kcal
Fat 37g
of which
Saturated fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids 23g
10g
2.3g
Carbohydrates
of which
Sugars 0g
0g
Protein
Salt 26g
2g
Vitamin A
Calcium 590 μg (74% NRV*)
932 mg (116% NRV*) NRV* Nutrient Reference Values
(EU Regulation 1169/2011) Sheep’s milk
Raw Milk Pecorino Stagionato "Slow Food Presidium" La Valle Degli Ulivi, Tasting notes:
Exceptional taste, with well-balanced savouriness and sweetness, long and persistent aftertaste, excellent to be enjoyed pure to enhance the strong flavour of the product
La Valle Degli Ulivi
Valle degli Ulivi was founded in 2009 by the Passalacqua family, thanks to the love for their work that has taken the road of transformation in respect of the Maremma tradition, working exclusively the milk of their flock to make a Good Pecorino 0 km.
Ingredients:
Milk, rennet and salt ( without gluten-allergens: Milk )