Tasting Notes:

Born to revive an ancient preservation method, it is matured under ash, which removes excess moisture during aging, giving the interior a slightly dry texture while enriching it with aromas. Delicious on its own as a table cheese for its countless nuances; pair it with light beers or white wines.

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, surface-treated ash

Texture
Compact, white or slightly straw-colored

Flavor
Pleasant, full-bodied and flavorful

Aging
Approximately 4–5 months

Average nutritional values per 100 g of product

• Energy: 1609 kJ / 388 kcal

• Total fat: 33 g

• of which saturated fat: 20 g

• Carbohydrates: 2.2 g

• of which sugars: 0.6 g

• Protein: 21 g

• Salt: 1.2 g