Description

Aged from 6 to 12 months, this large pecorino has a thin brown rind and a crumbly interior. As Il Tosco ages, it develops a rich, intense flavor with hints of toasted nuts and dried fruit. This powerhouse of a pecorino should be eaten alone or with green tomato jam, peppers, red onions, or more traditionally with chestnut honey. Serve with strong red wine, dry white wine or beer.

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 35 lb. form of cheese. Cheese comes packed in 2.48 lb wedges.
• We cut and wrap this item by hand.