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Maremma Sheep’s Cheese

Product

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.

Organoleptic characteristics
Aspect: compact, hard, yellow paste without any holes
Taste: sweet with traces of sheep’s milk
Serving suggestions: Red wines. Hot green tomato chutney. Tuscan ‘sciocco’ unsalted bread
Technical characteristics
Milk: full fat, raw or pasteurised, sheep’s milk
Production method: artisan and industrial
Paste: pressed
Salting: dry
Ripening: at least 60 days
Production period: throughout the year
Fats: 40% F-Dm
Weight: 2-3, 5 kg
Size: 15-20 cm diameter, h. 5-8 cm
Producers: dairies from the Maremma