Caseificio Il Fiorino
Caseificio Il Fiorino: Nagradzany pecorino z Maremmy
Położony w zachwycającej średniowiecznej wiosce Roccalbegna, na zboczach góry Monte Amiata, Caseificio Il Fiorino reprezentuje szczyt toskańskiego serowarstwa. Specjalizując się w wysokiej klasy Pecorino Toscano, ta mleczarnia łączy wyjątkowy mikroklimat z pasją mistrzów serowarstwa, tworząc sery, które niezmiennie zdobywają nagrody na World Cheese Awards.
Terytorium i najczystsze składniki
Sekret Il Fiorino tkwi w jego korzeniach. Mleko pochodzi wyłącznie z wybranych lokalnych gospodarstw w sercu Maremma oraz z sąsiednich gmin Saturnia, Scansano i Arcidosso.
-
Rygorystyczna selekcja: Każda partia mleka przechodzi wewnętrzną analizę, aby dopasować jej konkretne cechy do idealnego rodzaju sera.
-
Jakość ponad wydajność: Filozofia mleczarni jest prosta — osiągać najwyższą możliwą jakość, niezależnie od wydajności produkcji.
-
Nieskazitelne środowisko: Łąki na zboczach góry Monte Amiata oferują wyjątkową mieszankę ziół i traw, nadającą mleku nieporównywalny profil aromatyczny.
Arcydzieła ręcznie tworzone przez rzemieślników
Każdy krąg sera w Il Fiorino to ręcznie wykonane arcydzieło. Zgodnie ze starożytną tradycją doświadczeni serowarzy nadzorują każdy etap procesu, zapewniając, że każdy produkt spełnia rygorystyczne standardy Rzemieślniczej doskonałości.
-
Pecorino Toscano DOP: Klasyk toskańskiej tradycji, tworzony z precyzją i dbałością.
-
Rezerwy specjalne: Rzadkie i długo dojrzewające selekcje, które zdobyły tytuł „Najlepszego sera na świecie” w prestiżowych światowych konkursach.
-
Tradycyjne rzemiosło: Od ręcznego łamania skrzepu po staranne dojrzewanie — ludzki dotyk pozostaje najważniejszym składnikiem.
Globalna doskonałość z średniowiecznej wioski
Wybór Caseificio Il Fiorino oznacza zabranie do domu kawałka włoskiej historii. Niezależnie od tego, czy wybierzesz świeży, delikatny pecorino, czy długo dojrzewającą, złożoną Riservę, sery te są stworzone dla tych, którzy szukają tego, co najlepsze, jakie może zaoferować Włoska wędlina i nabiał. Przekonaj się, dlaczego Il Fiorino jest najbardziej nagradzaną mleczarnią w Toskanii i ulubieńcem szefów kuchni gourmet na całym świecie.
Kup światowej klasy wybór Caseificio Il Fiorino i posmakuj duszy Maremmy.
11 produktów
Sortuj według:
11 produktów
Riserva del Fondatore Caseificio Il Fiorino: A Tuscan Cheese Masterpiece
The Riserva del Fondatore by Caseificio Il Fiorino is a true artisan masterpiece, a Pecorino that embodies the most authentic soul of the Maremma region. This extraordinary cheese is the result of meticulous selection and obsessive care in every step of production, ensuring a tasting experience that is second to none.
Tasting Notes
On the palate, the Riserva del Fondatore reveals a complex and elegant profile. It is characterized by intense vegetable notes enriched with subtle fruity undertones. The taste is ample and well-rounded, featuring distinctive hints of dried fruit and a defined sweet tendency that caresses the palate. The paste is compact and firm to the touch, yet it becomes incredibly soluble upon tasting, leaving a long and satisfying finish.
Caseificio Il Fiorino, the Tradition of the Maremma
Caseificio Il Fiorino is located in a place of extraordinary charm and historical value, within the medieval village of Roccalbegna on the slopes of Mount Amiata. Our production philosophy is built on an unbreakable bond with the territory. We use milk exclusively from selected local farms in neighboring municipalities, including Saturnia, Semproniano, Scansano, Arcidosso, Cinigiano, Campagnatico, and Grosseto.
Every wheel is born from a rigorous analysis of the milk. We select only the highest quality raw materials, prioritizing excellence regardless of yield. Each processing step is carried out by hand by experienced cheesemakers who apply traditional techniques passed down through generations. Thanks to this dedication and passion, our Pecorino Toscano cheeses are awarded every year in the most prestigious global cheese competitions.
Why Choose the Riserva del Fondatore
-
Guaranteed Quality: Produced exclusively with selected local milk from the Mount Amiata area.
-
Pure Craftsmanship: Every step of the process is performed by hand by skilled professionals.
-
Unique Sensory Profile: A perfect balance between vegetable intensity and the sweetness of dried fruit.
-
Award-Winning Excellence: The pride of a dairy consistently celebrated in international competitions.
Label:
Milk source: Selected Maremma sheep’s milk. Rind treatment: Natural rind without the use of preservatives, average nutritional values per 100 grams of product: energy value 1623kj-391kcal, fat 31g of which saturated fatty acids 21g, carbohydrates 0.5g, of which sugars 0.5g, protein 28g, salt 1.1g
inedible crust
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 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.
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 %.
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.
Notatki degustacyjne:Świeży, z nutami warzywnymi i prażonymi Smak: Intensywny, trwały i lekko słodki
Caseificio Il FiorinoMleczarnia Caseificio Fiorino znajduje się w miejscu o niezwykłym uroku i wartości historycznej, średniowiecznej wiosce Roccalbegna na zboczach góry Amiata. Mleko używane do produkcji naszych serów pochodzi wyłącznie z wybranych lokalnych gospodarstw w sąsiednich gminach: Roccalbegna, Saturnia, Semproniano, Scansano, Arcidosso, Cinigiano, Campagnatico i Grosseto. Po przeprowadzeniu wewnętrznej analizy dokonuje się selekcji na podstawie właściwości mleka i rodzaju sera, który ma zostać wyprodukowany. Celem jest osiągnięcie najwyższej jakości niezależnie od wydajności. Każdy etap przetwarzania jest wykonywany ręcznie przez doświadczonych serowarów. Sery Pecorino Toscano tej firmy są co roku nagradzane w najważniejszych światowych konkursach.
Składniki:pasteryzowane mleko owcze, pistacje zielone P.D.O. Bronte (min. 4%), sól Volterra, podpuszczka, enzymy mleczne, średnia wartość odżywcza na 100 gramów produktu: WARTOŚĆ ENERGETYCZNA 1393 kJ /336 kcal, TŁUSZCZE 28 g, w tym kwasy tłuszczowe nasycone 18 g, WĘGLOWODANY < 0,5 g, w tym cukry < 0,5 g, BIAŁKA 21 g, SÓL 1,3 g, WAPŃ (jako Ca) 710 mg, ŻELAZO (jako Fe) 4 mg, WITAMINA A 0,42 mg, FOSFOR (jako P) 650 mg, WILGOTNOŚĆ 46 %, CHOLESTEROL 85 mg, TŁUSZCZ W SUCHEJ MASIE 51,85 g.
Notatki degustacyjne:Świeża nuta warzywna nadaje temu serowi naprawdę oryginalny smak. Ser ma zwartą konsystencję i dobrze się rozpuszcza, ma okrągły i zrównoważony smak z nutami warzywnymi, średnio intensywny i trwały zapach z nutami ziołowymi. Trwały, z nutami ziołowymi i zwierzęcymi.
Caseificio Il FiorinoMleczarnia Caseificio Fiorino znajduje się w miejscu o niezwykłym uroku i wartości historycznej, średniowiecznej wiosce Roccalbegna na zboczach góry Amiata. Mleko używane do produkcji naszych serów pochodzi wyłącznie z wybranych lokalnych gospodarstw w sąsiednich gminach: Roccalbegna, Saturnia, Semproniano, Scansano, Arcidosso, Cinigiano, Campagnatico i Grosseto. Po przeprowadzeniu wewnętrznej analizy dokonuje się selekcji na podstawie właściwości mleka i rodzaju sera, który ma zostać wyprodukowany. Celem jest osiągnięcie najwyższej jakości niezależnie od wydajności. Każdy etap przetwarzania jest wykonywany ręcznie przez doświadczonych serowarów. Sery Pecorino Toscano są co roku nagradzane w najważniejszych światowych konkursach.
Składniki:ekologiczne pasteryzowane mleko owcze, sól z Volterra, podpuszczka roślinna (cynara cardunculus), enzym mleczny Wartości odżywcze na 100 gramów produktu: ENERGIA 1666 kJ / 402 kcal, TŁUSZCZE 34 g, w tym kwasy tłuszczowe nasycone 22 g, WĘGLOWODANY < 0,5 g, w tym cukry < 0,5 g, BIAŁKA 24 g, SÓL 1,7 g, WAPŃ (jako Ca) 928 mg, ŻELAZO (jako Fe) < 1, WITAMINA A 0,20 mg, FOSFOR 580 mg, WILGOTNOŚĆ 30, CHOLESTEROL 95 mg, TŁUSZCZ W SUCHEJ MASIE 49 %.
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 %.
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.
Cacio di Giove Caseificio il Fiorino, Tasting notes:
Cacio di Giove is a aged pecorino cheese that strikes a perfect balance between two of our region’s finest ingredients: the finest milk from the pastures surrounding our dairy and saffron stigmas from the Maremma. These two ingredients give this cheese a unique character, where the sweetness of the milk and the delicate flavor of the saffron blend together perfectly
Flavor: Sweet and perfectly balanced with the aromas of saffron.
Aging: Cacio di Giove is aged in a climate-controlled room for at least 120 days.
Fun fact: The purest Maremma saffron is a traditional Tuscan product that has been cultivated since Roman times; it is sold in stigmas to guarantee its absolute purity.
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, average nutritional values per 100 grams of product: ENERGY 1666 kJ / 402 kcal, FATS 34 g, Of which saturated fatty acids 22 g, CARBOHYDRATES 0 g, Of which sugars 0 g, PROTEINS 24 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 34 %, CHOLESTEROL 85 mg, FAT IN DRY MATTER 52 %.
inedible crust
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.
Semistagionato del Fiorini Caseificio Il Fiorino, Tasting notes:
Medium intense with hints of butter, cooked milk and whey. Well-balanced flavour and sweetness. The paste is tender and well 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, Volterra salt, rennet, milk enzymes, average nutritional values per 100 grams of product: ENERGY 1666 kJ / 402 kcal, FATS 34 g, Of which saturated fatty acids 22 g, CARBOHYDRATES 0 g, Of which sugars 0 g, PROTEINS 24 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 34 %, CHOLESTEROL 85 mg, FAT IN DRY MATTER 52 %.
inedible crust
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.
