Pecorino kaas
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100% ambachtelijk uit Toscane
Handgemaakt volgens authentieke tradities
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37 producten
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37 producten
37 producten
Verse Pienza-kaas Caseificio Cugusi, proefnotities:
Een verse kaas gemaakt van een mengsel van schapen- en koemelk, de korst is wit van kleur en de textuur van de pasta is zacht met een milde en delicate smaak die doet denken aan de smaak van verse melk.
Etiket:
Ingrediënten: gepasteuriseerde schapenmelk, stremsel, melkzuurfermenten, zout. Oppervlak behandeld met conserveermiddel E 203. Niet-eetbare korst.
Herkomst van de melk: Italië
Geproduceerd met melk van de boerderij Cugusi in Pienza en de Val d'Orcia.
Caseificio Cugusi Silvana s.r.l. S.S. per Pienza via della boccia, 8 Montepulciano Siena
Gemiddelde voedingswaarde per 100g product:
energie 1407kj-340kcal, vet 29.1g waarvan verzadigd 21g, koolhydraten 3.1g waarvan suikers 2.1g, eiwit 16.3g, zout 1.1g
Caseificio Cugusi:
De boerderij gebruikt uitsluitend eigen melk van weilanden die zich uitstrekken over 200 hectare in het gebied van de Val d’Orcia. Het eerste melken vindt plaats rond 5 uur 's ochtends en het pasteurisatieproces begint om 6 uur 's ochtends. De productie wordt met de grootste zorg en aandacht in elke fase uitgevoerd, waardoor de boerderij een kaas van onbetwiste kwaliteit en fijne smaak kan produceren. Het rijpingsproces vindt plaats op planken van dennenhout, waarbij de kazen dagelijks worden omgedraaid. Het bedrijf produceert hoofdzakelijk drie soorten kaas: verse kaas, die niet langer dan 15 dagen hoeft te rijpen en een zachte textuur en een lichte korst heeft; halfgerijpte kaas, die 3 maanden rijpt en een gele korst of een rode korst heeft (indien behandeld met tomatenconserve); en ten slotte gerijpte kaas, die minstens 7 maanden rijping vereist en wordt gekenmerkt door een donkergekleurde korst behandeld met olijfoliebezinksel. Dit zijn slechts de hoofdcategorieën van de kazen die door deze ambachtslieden van smaak worden geproduceerd. Hun assortiment omvat namelijk ook diverse kazen die zijn gefermenteerd volgens oude tradities en andere soorten kaas die een speciale verwerking vereisen om unieke smaken te garanderen
Riserva del Fondatore Caseificio Il Fiorino: Een Toscans kaasmeesterwerk
De Riserva del Fondatore van Caseificio Il Fiorino is een waar ambachtelijk meesterwerk, een Pecorino die de meest authentieke ziel van de regio Maremma belichaamt. Deze buitengewone kaas is het resultaat van zorgvuldige selectie en obsessieve aandacht in elke stap van de productie, wat zorgt voor een proefervaring die ongeëvenaard is.
Proefnotities
In de mond onthult de Riserva del Fondatore een complex en elegant profiel. Hij wordt gekenmerkt door intense plantaardige tonen, verrijkt met subtiele fruitige ondertonen. De smaak is vol en rond, met kenmerkende hints van gedroogd fruit en een duidelijke zoete ondertoon die het gehemelte streelt. De pasta is compact en stevig aanvoelend, maar wordt bij het proeven ongelooflijk smeltend, met een lange en bevredigende afdronk.
Caseificio Il Fiorino, de traditie van de Maremma
Caseificio Il Fiorino is gevestigd op een plek met bijzondere charme en historische waarde, in het middeleeuwse dorp Roccalbegna op de hellingen van de Monte Amiata. Onze productiefilosofie is gebaseerd op een onbreekbare band met het gebied. We gebruiken uitsluitend melk van geselecteerde lokale boerderijen in aangrenzende gemeenten, waaronder Saturnia, Semproniano, Scansano, Arcidosso, Cinigiano, Campagnatico en Grosseto.
Elke kaaswiel ontstaat uit een strenge analyse van de melk. We selecteren alleen grondstoffen van de hoogste kwaliteit en geven prioriteit aan uitmuntendheid, ongeacht de opbrengst. Elke verwerkingsstap wordt met de hand uitgevoerd door ervaren kaasmakers die traditionele technieken toepassen die van generatie op generatie zijn doorgegeven. Dankzij deze toewijding en passie worden onze Pecorino Toscano-kazen elk jaar bekroond in de meest prestigieuze internationale kaaswedstrijden.
Waarom kiezen voor de Riserva del Fondatore
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Gegarandeerde kwaliteit: Exclusief geproduceerd met geselecteerde lokale melk uit het Monte Amiata-gebied.
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Zuiver ambacht: Elke stap van het proces wordt met de hand uitgevoerd door vakbekwame professionals.
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Uniek sensorisch profiel: Een perfecte balans tussen plantaardige intensiteit en de zoetheid van gedroogd fruit.
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Bekroonde uitmuntendheid: De trots van een kaasmakerij die consequent wordt gevierd in internationale wedstrijden.
Etiket:
Melkbron: Geselecteerde schapenmelk uit de Maremma. Behandeling van de korst: Natuurlijke korst zonder gebruik van conserveermiddelen, gemiddelde voedingswaarden per 100 gram product: energiewaarde 1623kj-391kcal, vet 31g waarvan verzadigde vetzuren 21g, koolhydraten 0.5g, waarvan suikers 0.5g, eiwit 28g, zout 1.1g
oneetbare korst
Gemaakt met melk uit de Maremma-regio
Geproduceerd door Caseificio Il Fiorino Srl, Loc. Paiolaio, Roccalbegna, Italië
Bewaren in de koelkast tussen 4°C en 8°C.
Semi-mature Pecorino di Pienza Caseificio Cugusi , Tasting notes:
Pecorino with a soft and compact white paste, the flavour is delicate but unique, which has led this pecorino to be recognised all over the world
Label:
Ingredients: pasteurised sheep's milk, rennet, lactic ferments, salt. Surface treated with preservative E 203. Non-edible rind.
Milk origin: Italy
Produced with milk from the Cugusi farm in Pienza and the Val d'Orcia.
Caseificio Cugusi Silvana s.r.l. S.S. per Pienza via della boccia, 8 Montepulciano Siena
Average nutritional value per 100g of product:
energy 1862kj-453kcal, fat 36.2g of which saturated 21.2g, carbohydrates 3.9g of which sugars 1.1g, protein 28g, salt 2.3g
Caseificio Cugusi:
The farm only uses its own milk from pastures extending over 200 hectares in the Val d’Orcia area, the first milking takes place at around 5 a.m. and the pasteurisation process begins at 6 a.m. Production is carried out with the utmost care and attention at every stage, which allows the farm to produce a cheese of unquestionable quality and fine taste. The maturing process takes place on fir wood planks, turning the cheeses daily. The company mainly produces three types of cheese: fresh cheese, which takes no more than 15 days to mature and has a soft texture and a light skin; semi-matured cheese, which matures for 3 months and has either a yellow skin or a red skin (if treated with tomato conserve); and finally, matured cheese, which requires at least 7 months of maturing and is characterised by a dark-coloured skin treated with olive oil grounds, these are only the macro-categories of cheeses produced by these artisans of taste, in fact their products also feature various cheeses fermented according to ancient traditions and other types of cheese that require special processing to guarantee unique tastes
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 Seasoned 12 months Caseificio Manciano, Tasting notes:
Pecorino Toscano Stagionato DOP is a product which, due to the effect of the passage of time, manages to express to the full all the typical fragrances and aromas of their classic matured Pecorino Toscano DOP. Pecorino Toscano DOP Stagionato can be defined as such after a minimum of four months of maturing. With the minimum guaranteed maturation of twelve months, however, Caseificio Manciano has chosen to give a more precise connotation to a product which, precisely because of the passage of time, manages to express to the full all the fragrances and aromas typical of their Pecorino Toscano DOP Stagionato Classico
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
AGEING 12 MONTHS
Caseificio Sociale Manciano
Soc. Agr. Coop. MANCIANO - GR - Loc. Piano di Cirignano
SHEEP'S MILK 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 NUTRITIONAL VALUES: Average values per 100 g of product: Energy 1811KJ/437Kcal - Fat 37g - of which saturated fatty acids 23g Carbohydrates og - of which sugars Og - Protein 26g - Salt 2g
Consortium for the Protection of Pecorino Toscano PDO Reg. C.E. 1263/96
Certified by a Control Body authorised by Mipaaft
PECORINO TOSCANO
Pecorino with Bianchetto Truffle Caseificio Il Fiorino, Tasting notes:
The aroma is delicate and The aroma is delicate and unobtrusive, the full flavour of the cheese, delicate and balanced, born from the milk of the Maremma sheep's milk, is reinforced by the special notes of the truffle. The structure of the cheese appears soft but compact, soluble, with truffle veins, tender and soluble.
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, white truffle (tuber borchii vitt.), summer truffle, (tuber aestivum vitt.) min. 1 %, flavouring, Volterra salt, rennet, milk enzymes, average nutritional values per 100 grams of product: ENERGY 1339 kJ /323 kcal, FATS 27 g, Of which saturated fatty acids 18 g, CARBOHYDRATES <0.5 g, Of which sugars <0.5 g, PROTEINS 20 g, SALT 1.4 g CALCIUM (as Ca) 630 mg, IRON (as Fe) <1, VITAMIN A 0.25 mg, PHOSPHORUS (as P) 581 mg, HUMIDITY % 42.87, CHOLESTEROL 82.7 mg, FAT IN DRY MATTER 47.2 %
Made with milk from the Maremma region
Produced by Caseificio Il Fiorino Srl, Loc. Paiolaio, Roccalbegna, Italy
Store in the refrigerator between 4°C and 8°C.
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
Gran Riserva Pecorino Caseificio Seggiano, Tasting notes:
A sumptuous cheese with a variety of aromas; we recommend combining this cheese with a drizzle of chestnut honey. All accompanied by a medium-bodied red wine.
Label:
Ingredients: Sheep’s milk, selected milk enzymes, rennet and salt. surface treated with grape-seed oil. Non-edible rind, average nutritional values per 100 grams of product: energy value 1904kj-459kcal, fats 38g, of which saturated fatty acids 27g, carbohydrates 0.7g, of which sugars 0.5g, protein 29g, salt 1.9g
Store in the refrigerator between 2° and 8°C.
Product manufactured and packaged by Caseificio Seggiano srl Stabilimento Via Privata snc 58038 Seggiano GR.
Caseificio Seggiano
The work of Caseificio Seggiano has ensured that the precious traditions of cheese making have not been lost. A range of cheeses with the flavor of the past, produced with an artisanal method handed down from father to son, which preserves the precious teachings while remaining in step with the times and constantly making improvements to achieve the perfect combination of past and present, tradition and innovation, craftsmanship and a production increasingly broad and attentive to consumer tastes. Some essential phases of the production cycle are still carried out completely by hand, such as dry salting, turning and crust treatments of the various products. The most innovative technologies have taken over in the renewal of the washing phases, in the pasteurization of the milk and in the sterilization of the environments with the use of avant-garde instruments, to the benefit of the quality of the final product without renouncing the artisan workmanship that has always distinguished the Seggiano dairy. The raw materials and craftsmanship of the dairy make their cheeses unique and inimitable, all produced with milk from the area.
Zi Loriano semi-matured pecorino cheese Tasting Notes:
semi-mature semi-soft cheese, enveloping and delicate taste
Label:
Ingredients: Pasteurised sheep's milk, lactic ferments, rennet, salt
Average nutritional values per 100 g of product:
energy 1516 kJ-366 kcal, fat 29.9 g of which saturated 22.65 g, carbohydrates 4.5 g of which sugars 0.25 g, protein 19.6 g, salt 1.96 g
milk origin Italy
store in a cool place
Quadalti Farm
Headquarters and transport: Loc. Arcille n.38A int. 1/2/3 Campagnatico (GR)
Caseificio Quadalti
The Quadalti farm was founded in 1929 in the heart of the Tuscan Maremma and is family-run. The company has developed over the years with the purchase of plots of land, cultivating around 200 hectares to date. Crops are based on the cultivation of cereals, fodder and pastureland to feed the sheep. Today, the farm raises a total of 2000 free-stall Sardinian dairy sheep. The sheep are fed an accurate and balanced diet using their own fodder and cereals, thus guaranteeing the production of high quality milk. In 2000, the farm evolved with the addition of a dairy, transforming milk into dairy products and various types of cheeses made from Maremma sheep.
Pecorino Seggianino Caseificio Seggiano, Tasting notes:
The taste is sweet, but well marked despite its young age. Very versatile in use and combinations.
Label:
Ingredients: Sheep milk, selected milk enzymes, rennet, salt. Non-edible rind, average nutritional values per 100 grams of product: energy value 1797kj-434kval, fat 36g of which saturated fatty acids 26g, carbohydrates 1,3g of which sugars 1g, protein 25g, salt 1,3g
Store in the refrigerator between 2° and 8°C.
Product manufactured and packaged by Caseificio Seggiano srl Stabilimento Via Privata snc 58038 Seggiano GR.
Caseificio Seggiano
The work of Caseificio Seggiano has ensured that the precious traditions of cheese making have not been lost. A range of cheeses with the flavor of the past, produced with an artisanal method handed down from father to son, which preserves the precious teachings while remaining in step with the times and constantly making improvements to achieve the perfect combination of past and present, tradition and innovation, craftsmanship and a production increasingly broad and attentive to consumer tastes. Some essential phases of the production cycle are still carried out completely by hand, such as dry salting, turning and crust treatments of the various products. The most innovative technologies have taken over in the renewal of the washing phases, in the pasteurization of the milk and in the sterilization of the environments with the use of avant-garde instruments, to the benefit of the quality of the final product without renouncing the artisan workmanship that has always distinguished the Seggiano dairy. The raw materials and craftsmanship of the dairy make their cheeses unique and inimitable, all produced with milk from the area.
Tasting Notes:
A more intense and structured taste that gives it a surprising aromatic complexity. Perfect to enjoy as an appetizer, enhanced with honey, jam, or caramelized fruit.
Caseificio Maremma:
Located in the centre of the Tuscan coast, in Follonica, the company established its headquarters in the mid-1960s and since then has focused its dairy production on typical cheeses from the Maremma area that are renowned throughout the world. The factory, located in the industrial area of Follonica, covers an area of approximately 4,000 square metres, which houses the production facilities and the preparation of the finished product before sale. Particular attention is paid to the maturing phase, which has made it necessary to create a suitable environment away from the production site, specifically in Castel del Piano, on Mount Amiata, where the cheese matures naturally in the mountains at an altitude of 700 metres above sea level, creating the perfect balance of flavours typical of these cheeses.
Label:
Ingredients
Made with pasteurized sheep’s milk, Volterra salt,
rennet, and native cultures.
Texture
Compact, white or slightly straw-colored.
Flavor
Pleasant, full-bodied, and savory.
Aging
120 days.
Average nutritional value per 100 g of product
Energy value: 1742 kJ / 413 kcal
Total fat: 34 g
of which saturated fatty acids: 23 g
Carbohydrates: 2.5 g
of which sugars: 2.5 g
Protein: 25 g
Salt: 2.5 g
Cacio di Caterina Caseificio Il Fiorino, Tasting notes:
Strikes you with aromas of medium vegetal intensity and notes of dried fruit, while the taste is firm, intense and prolonged, as you would expect.
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:
FIORINO
ROCCALBEGNA TUSCANY ITALY
PECORINO
CACIO DI CATERINA
AGED IN THE NATURAL CELLARS OF THE FIORINI FAMILY
Made with milk from the Maremma region
MILK ORIGIN ITALY
INGREDIENTS
Pasteurised sheep's milk, Volterra salt, rennet, lactic ferments Non-edible rind - Sold by weight Store in the refrigerator at max. + 4° C
Average nutritional values per 100 g
Energy: 1744 kJ 420 kcal Fat: 34.3 g of which saturated fatty acids 24.9 g Carbohydrates: <0.5 g of which sugars <0.5 g Protein 27.9 g Salt 0.6 g
Produced by CASEIFICIO IL FIORINO S.R.L. LOC. PAIOLAIO ROCCALBEGNA (GR) ITALY
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 %.
Truffle Pecorino Caseificio Seggiano, Tasting notes:
Truffle Pecorino Caseificio Seggiano, embellished with truffle shavings that make the flavour particularly intense. Opening a shape releases the aroma of truffle with notes reminiscent of the undergrowth, suitable for appetizers or as a tasty finishing touch to hors d’oeuvres.
Caseificio Seggiano
The work of Caseificio Seggiano has ensured that the precious traditions of cheese making have not been lost. A range of cheeses with the flavor of the past, produced with an artisanal method handed down from father to son, which preserves the precious teachings while remaining in step with the times and constantly making improvements to achieve the perfect combination of past and present, tradition and innovation, craftsmanship and a production increasingly broad and attentive to consumer tastes. Some essential phases of the production cycle are still carried out completely by hand, such as dry salting, turning and crust treatments of the various products. The most innovative technologies have taken over in the renewal of the washing phases, in the pasteurization of the milk and in the sterilization of the environments with the use of avant-garde instruments, to the benefit of the quality of the final product without renouncing the artisan workmanship that has always distinguished the Seggiano dairy. The raw materials and craftsmanship of the dairy make their cheeses unique and inimitable, all produced with milk from the area.
Label:
Ingredients:
Sheep's milk, selected lactic ferments, rennet, salt, min. 1% drained summer truffle, inedible rind, average nutritional values per 100 grams of product: energy value 1797kj-434kcal, fat 36g, of which saturated fatty acids 26g, carbohydrates 1.3g, of which sugars 1g, protein 25g, salt 1.3g.
Store in the refrigerator between 2° and 8°C.
Product manufactured and packaged by Caseificio Seggiano srl Stabilimento Via Privata snc 58038 Seggiano GR.
Blueberry Pecorino Caseificio Seggiano, Tasting notes:
A good glass of Tuscan red wine is the perfect accompaniment for this cheese. The best combination for an end-meal to remember.
Caseificio Seggiano
The work of Caseificio Seggiano has ensured that the precious traditions of cheese making have not been lost. A range of cheeses with the flavor of the past, produced with an artisanal method handed down from father to son, which preserves the precious teachings while remaining in step with the times and constantly making improvements to achieve the perfect combination of past and present, tradition and innovation, craftsmanship and a production increasingly broad and attentive to consumer tastes. Some essential phases of the production cycle are still carried out completely by hand, such as dry salting, turning and crust treatments of the various products. The most innovative technologies have taken over in the renewal of the washing phases, in the pasteurization of the milk and in the sterilization of the environments with the use of avant-garde instruments, to the benefit of the quality of the final product without renouncing the artisan workmanship that has always distinguished the Seggiano dairy. The raw materials and craftsmanship of the dairy make their cheeses unique and inimitable, all produced with milk from the area.
Label:
Ingredients: pasteurised sheep milk, salt, blueberry flavouring 0.55%, dehydrated blueberries 0.25%, rennet, selected milk enzymes, non-edible rind. Average nutritional values per 100 grams of product: energy value 1398kj-337kcal, fat 27g, of which saturated fatty acids 21g carbohydrates 0g, of which sugars 0g, proteins 22g, salt 1.1g
Store in the refrigerator between 2° and 8°C.
Product manufactured and packaged by Caseificio Seggiano srl Stabilimento Via Privata snc 58038 Seggiano GR.
Seasoned Pecorino 'Casetta Quadalti Tasting Notes:
seasoned pecorino with a compact and homogeneous texture and a strong but very balanced flavour
Natural crust without the use of chemicals and preservatives, maturation takes place in cold storage for 120 days
Label:
Ingredients: Pasteurised sheep's milk, lactic ferments, rennet, salt
Average nutritional values per 100 g of product:
energy 1662 kJ-401 kcal, fat 34.2 g of which saturated 23.65 g, carbohydrates 2.5 g of which sugars 0.26 g, protein 20.8 g, salt 3.21 g
milk origin Italy
store in a cool place
Quadalti Farm
Headquarters and transport: Loc. Arcille n.38A int. 1/2/3 Campagnatico (GR)
Caseificio Quadalti
The Quadalti farm was founded in 1929 in the heart of the Tuscan Maremma and is family-run. The company has developed over the years with the purchase of plots of land, cultivating around 200 hectares to date. Crops are based on the cultivation of cereals, fodder and pastureland to feed the sheep. Today, the farm raises a total of 2000 free-stall Sardinian dairy sheep. The sheep are fed an accurate and balanced diet using their own fodder and cereals, thus guaranteeing the production of high quality milk. In 2000, the farm evolved with the addition of a dairy, transforming milk into dairy products and various types of cheeses made from Maremma sheep.
Cacio di Afrodite Caseificio Il Fiorino, Tasting notes:
This is a classic long-ripening pecorino, it has a medium intense flavour with hints of dried fruit and milk
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.
Cacio di Afrodite:
Its palmares already include two stars at the Great Taste Awards 2021, a Bronze Medal at the International Cheese and Dairy Awards 2021, and two medals, one Gold and one Bronze, at the World Cheese Awards 2021 in Oviedo.
The year 2022 confirmed this excellent pecorino with a Silver Medal at the World Cheese Awards 2022, in Newport, and a Bronze Medal at the International Cheese and Dairy Awards, in the UK. A major award was also won at the Great Taste 2022, UK, the international championship that encompasses all Food and Beverage, receiving the 2-star award
Label:
Ingredients: Pasteurised sheep's milk, Volterra salt, rennet, lactic ferments
Average nutritional values per 100 g of product:
energy 1866 kJ-450 kcal, fat 37.1 g of which saturated 27 g, carbohydrates <0.5 g of which sugars <0.5 g, protein 29.1 g, salt 1.9 g
Inedible rind
Produced by Caseificio Il Fiorino Srl, Loc. Paiolaio, Roccalbegna, Italy
Store in the refrigerator between 4°C and 8°C.
Chilli pepper pecorino cheese Tasting Notes:
Spicy but well-balanced flavour, Tender paste
Label:
Ingredients: Pasteurised sheep's milk, lactic ferments, rennet, chilli pepper approx. 2%, salt
Average nutritional values per 100 g of product:
energy 1516 kJ-366 kcal, fat 29.9 g of which saturated 22.65 g, carbohydrates 4.5 g of which sugars 0.25 g, protein 19.6 g, salt 1.96 g
milk origin Italy
store in a cool place
Quadalti Farm
Headquarters and transport: Loc. Arcille n.38A int. 1/2/3 Campagnatico (GR)
Caseificio Quadalti
The Quadalti farm was founded in 1929 in the heart of the Tuscan Maremma and is family-run. The company has developed over the years with the purchase of plots of land, cultivating around 200 hectares to date. Crops are based on the cultivation of cereals, fodder and pastureland to feed the sheep. Today, the farm raises a total of 2000 free-stall Sardinian dairy sheep. The sheep are fed an accurate and balanced diet using their own fodder and cereals, thus guaranteeing the production of high quality milk. In 2000, the farm evolved with the addition of a dairy, transforming milk into dairy products and various types of cheeses made from Maremma sheep.
Tasting Notes:
Caseificio Maremma:
Located in the centre of the Tuscan coast, in Follonica, the company established its headquarters in the mid-1960s and since then has focused its dairy production on typical cheeses from the Maremma area that are renowned throughout the world. The factory, located in the industrial area of Follonica, covers an area of approximately 4,000 square metres, which houses the production facilities and the preparation of the finished product before sale. Particular attention is paid to the maturing phase, which has made it necessary to create a suitable environment away from the production site, specifically in Castel del Piano, on Mount Amiata, where the cheese matures naturally in the mountains at an altitude of 700 metres above sea level, creating the perfect balance of flavours typical of these cheeses.
Label:
Ingredients
Made with pasteurized cow’s and sheep’s milk,
Volterra salt, rennet, and cultures.
Texture
Compact, white or slightly straw-colored.
Aging
20–30 days.
Average nutritional values per 100 g of product
Energy value: 1266 kJ / 305 kcal
Fat: 23 g
of which saturated fatty acids: 16 g
Carbohydrates: < 0.5 g
of which sugars: < 0.5 g
Protein: 22 g
Salt: 0.82 g
Pecorino with Pistacchio Caseificio Il Fiorino, Tasting notes:
Fresh with vegetable notes and roasting Taste: Intense, persistent and slightly sweet
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, P.D.O. Bronte green PISTACHINES (min. 4%), Volterra salt, rennet, milk enzymes, average nutritional values per 100 grams of product: ENERGY VALUE 1393 kJ /336 kcal, FATS 28 g, Of which saturated fatty acids 18 g, CARBOHYDRATES < 0.5 g, Of which sugars < 0.5 g, PROTEINS 21 g, SALT 1.3 g, CALCIUM (as Ca) 710 mg, IRON (as Fe) 4 mg, VITAMIN A 0.42 mg, PHOSPHORUS (as P) 650 mg, MOISTURE 46 %, CHOLESTEROL 85 mg, FAT ON DRY 51,85 gr.
Made with milk from the Maremma region
Produced by Caseificio Il Fiorino Srl, Loc. Paiolaio, Roccalbegna, Italy
Store in the refrigerator between 4°C and 8°C.
Tasting Notes:
Thin, straw-white rind enclosing a soft, smooth and velvety texture. Its delicate flavour makes it ideal at any time of day, for a quick snack between meals or in a rich and tasty salad. Perfect with a young red wine.
Caseificio Maremma:
Located in the centre of the Tuscan coast, in Follonica, the company established its headquarters in the mid-1960s and since then has focused its dairy production on typical cheeses from the Maremma area that are renowned throughout the world. The factory, located in the industrial area of Follonica, covers an area of approximately 4,000 square metres, which houses the production facilities and the preparation of the finished product before sale. Particular attention is paid to the maturing phase, which has made it necessary to create a suitable environment away from the production site, specifically in Castel del Piano, on Mount Amiata, where the cheese matures naturally in the mountains at an altitude of 700 metres above sea level, creating the perfect balance of flavours typical of these cheeses.
Label:
Ingredients
Made with pasteurised cow's and sheep's MILK, Volterra salt, rennet and ferments, E 235 preservative treated on the surface, inedible rind.
Matured for 20-30 days.
Average nutritional values per 100 g of product:
energy 1266 kJ-305 kcal, fat 23.02 g, of which saturated 15.81 g, carbohydrates 1.90 g, of which sugars 0.4 g, protein 22.47 g, salt 0.82 g.
Tasting Notes:
The rind, covered with hay and straw from the Val di Cornia, encloses a white and delicate paste with sweet, nutty notes.
Ideal with honey and jams.
Caseificio Maremma:
Located in the centre of the Tuscan coast, in Follonica, the company established its headquarters in the mid-1960s and since then has focused its dairy production on typical cheeses from the Maremma area that are renowned throughout the world. The factory, located in the industrial area of Follonica, covers an area of approximately 4,000 square metres, which houses the production facilities and the preparation of the finished product before sale. Particular attention is paid to the maturing phase, which has made it necessary to create a suitable environment away from the production site, specifically in Castel del Piano, on Mount Amiata, where the cheese matures naturally in the mountains at an altitude of 700 metres above sea level, creating the perfect balance of flavours typical of these cheeses.
Label:
Ingredients
Made with pasteurized sheep’s milk, Volterra salt, rennet and cultures, hay and straw (GLUTEN CEREALS) applied on the surface.
Texture
Compact, white or slightly straw-colored.
Flavor
Pleasant, full-bodied, and flavorful.
Aging
Approximately 60–90 days
Average Nutritional Values
per 100 g of product
-
Energy: 1609 kJ / 388 kcal
-
Total fat: 33 g
-
Saturated fat: 20 g
-
Carbohydrates: 2.2 g
-
Sugars: 0.6 g
-
Proteins: 21 g
-
Salt: 1.2 g
Fior di Natura Semistagionato Bio Caseificio Il Fiorino, Tasting notes:
A fresh vegetable note gives this cheese a truly original taste. It is presented with a compact compact and well soluble, with a round and balanced flavour with vegetable notes, a medium intense and persistent odour, with herbaceous notes. persistent, with herbaceous and animal notes.
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:
organic pasteurised sheep’s milk, Volterra salt, vegetable rennet, (cynara cardunculus), milk enzyme saverage nutritional values per 100 grams of product: ENERGY 1666 kJ / 402 kcal, FATS 34 g, Of which saturated fatty, acids 22 g, CARBOHYDRATES < 0,5 g, Of which sugars < 0,5 g,PROTEINS 24 g, SALT 1.7 g, CALCIUM (as Ca) 928 mg, IRON (as Fe) < 1, VITAMIN A 0.20 mg, PHOSPHORUS 580 mg, HUMIDITY 30, CHOLESTEROL 95 mg, FAT IN DRY,MATTER 49 %.
Made with BIO milk from the Maremma region
Produced by Caseificio Il Fiorino Srl, Loc. Paiolaio, Roccalbegna, Italy
Store in the refrigerator between 4°C and 8°C.
Grotta del Fiorini Caseificio Il Fiorino, Tasting notes:
Hints of medium intensity vegetal, musty. Intense flavour and sweetness, long and persistent
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 1535 kJ /370 kcal, FATS 29 g, Of which saturated fatty acids 20 g, CARBOHYDRATES 1,2 g, Of which sugars 1,2 g, PROTEINS 26 g, SALT 1,7 g, CALCIUM (as Ca) 700 mg, IRON (as Fe) <1, VITAMIN A 0.20 mg, PHOSPHORUS (as P) 580 mg, MOISTURE 36 %, CHOLESTEROL 85 mg, FAT IN DRY MATTER 45,3 %.