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The most classic Tuscan cheese with a characteristic shape of a squashed loaf. Its origins lie in the Chianti area but, today, it is produced in other areas towards the borders of Tuscany. This is the latest, mixed milk version although there are other, more artisan versions to be found.

Organoleptic characteristics
Aspect: soft, compact, yellow paste with a few tiny holes
Taste: sweet and fresh with traces of sheep’s milk
Serving suggestions: White wines. Green tomato chutney. Fresh fruit (apples, Passacrassana pears), Tuscan ‘sciocco’ unsalted bread
Technical characteristics
Milk: full fat, raw or pasteurised, sheep and cow’s milk
Production method: artisan and industrial
Paste: cooked, pressed
Salting: dry
Ripening: at least twenty days
Production period: October to March
Fats: 45 % F-Dm
Weight: 0.5 kg
Size: 15-20 cm diameter
Producers: central Tuscany dairies