Description

This special cheese hails from Tuscany. Made with sheep’s milk, it is aged in a cave for 4-5 months to create a rich, full-bodied taste of toasted nuts. Indespensable on every cheeseboard, it is perfectly complemented by crunchy bread to savor its taste and texture. Truly splendid accompanied by acacia honey or fig jam. Serve with a Tuscan red such as Chianti Classico.

Caseificio Maremma was founded by Fortunato Spadi in 1966 in Maremma, an area of Tuscany. Fortunato and his sons, Emanuele and Simone, still run Caseificio Maremma with innovative technology, producing traditional and new cheeses.

Maremma is based in a rural area of Italy embracing the Tyrrhenian coast and the inland hills that stretch from Massa Marittima in Capalbio and icludes the area of Monte Argentario and the islands of Grosseto, Saturnia and up to the Tufi area of Sovana, Sorano and Pitigliano. This traditional setting is perfect for rearing sheep and cattle in the wild, yielding pristine and flavorful milk for producing genuine cheese with full flavors.

• Made from pasteurized sheep’s milk.
• Photo depicts whole 4.5 lb. form of cheese.li>
• We cut and wrap this item by hand.