Pecorino Il Maremmano Podere Paterno:
Raw milk pecorino, product according to an old family recipe handed down through generations. The milk as soon as milked is taken to the dairy and immediately worked. The curd or that comes used is lamb the one most used by the shepherds that is handed down to them a typical taste of pecorino, the processing stages are very slow and accurate in the various stages of curd breaking and the subsequent location in the molds. The cheese is turned several times in the moulds so that to promote the release of serum. It has a rather pronounced taste, produced with a minimum of four months of seasoning. Thanks to its pronounced taste and typical in Tuscany eat it with pears.
About the producer, Podere Paterno:
Mario Tanda, together with his three brothers, started this top-level dairy business, which represents a practical case of how the concept of environmental sustainability can be applied to food production.
In the Podere Paterno, located in a hilly area of the Upper Maremma rich in olive groves, pastures the flock (more than a thousand heads of sheep) that provides excellent milk with which a wide variety of cheeses are made: from fresh products such as rovaggiolo, ricotta, first salt, to pecorino cheese of different maturation also made with special processes such as velvety, dark brown or pecorino with marc.
All this is possible thanks to an ancient tradition that has been handed down for three generations. The company falls within the Geothermal Park of Biancane and is part of the Community of food of Renewable Energies as it uses geothermal heat in the various phases of production.
Always committed to the production of top quality sheep’s cheese obtained exclusively with milk produced by its own farms, Podere Paterno, carries on its activity in full respect of the environment and animals.
The prince of the products made by Podere Paterno is undoubtedly the pecorino cheese, made with special techniques handed down through generations that give rise to unique and refined flavours, but there is no lack of fresh products such as ricotta or delicious flakes of milk. The production of cheese respects the seasonal cycles of the animals and rejects any hormonal treatment that alters their nature.