Pecorino Spia Della Maremma Caseificio Sociale Di Manciano 450g
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.
olive oil, vinegar and rice flour, as was once done, with the dual purpose of creating a protective film on the outside and keeping the interior of the cheese softer, thus reducing the release of moisture. The characteristics of this cheese are special because of the crust treatment.
Maturing: 50 – 70 days
Storage temperature: 6-8 °C
About the producer, 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.