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.

Organoleptic characteristics

Aspect and texture
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
Dimensions
15-20 cm diameter, h. 5-8 cm
Producers
dairies from the Maremma
Codice forma
n.d.
Codice tagliato
n.d.

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