The production of raw milk cheese is truly traditional: the milk, fresh from the milk, is already at the ideal temperature (36-38 ° C) to be transformed into cheese with the addition of rennet only; this production is therefore directed from milking to the finished product, does not involve treatments and conditioning, therefore it generates a product that reflects the diversity of pastures and seasonality. The product that is obtained, whether fresh or aged, is therefore a true example of expression of the territory and of the experience of the producer. The ongoing route involves producers from all over the Maremma territory, understood in the widest sense possible, therefore, from the pastures in the metalliferous hills to the north, from the slopes of Amiata in the east, to the plain that descends to the sea.
So it is a project that enhances the production chain and the production method (from the Shepherd to the Casaro to the Affinator), the territory, the pastures and the tradition.
Producers:
- Antica Filiera Farm Solinas Giulia
Pecorino and Caprini cheeses, fresh, seasoned and flavored
CASTELNUOVO VAL DI CECINA (PI)
Tel 327 8352732 - Saba Antonio and Saba Angela s.s. Agricola
Loc. New Care, 74 – MASSA MARITTIMA (GR)
Tel./Fax 340-3042378
e-mail: angela.saba@virgilio.it - The Gretacci Loc Pomonte Scansano
- Ugolini Sandro and Sabina
Loc. Strada Banditella Alberese (GR) - Valle degli Ulivi
Address: loc. Fibbianello, 58055 Semproniano (GR)
Telephone: 0564 986918 - AGROBIOLOGICA LE TOFANE by FRANCIOLI DANIELE
40, Pod. Le Tofane – 58100 Alberese (GR)
tel. 0564 407110