• Home
  • Cheeses
  • Regional selections
  • Maremma Sheep’s Cheese

Maremma Sheep’s Cheese


As do most Tuscan sheep’s cheeses, this one has a sweet and delicate flavour. The production area is mainly in the southern parts of Tuscany, on the borders with Lazio.

Caratteristiche organolettiche
Aspetto: compact, hard, yellow paste without any holes
Sapore: sweet with traces of sheep’s milk
Abbinamenti: Red wines. Hot green tomato chutney. Tuscan ‘sciocco’ unsalted bread
Caratteristiche tecniche
Latte: full fat, raw or pasteurised, sheep’s milk
Lavorazione: artisan and industrial
Pasta: pressed
Salatura: dry
Stagionatura: at least 60 days
Produzione: throughout the year
Grassi: 40% F-Dm
Peso: 2-3, 5 kg
Dimensioni: 15-20 cm diameter, h. 5-8 cm
Produttori: dairies from the Maremma