Formaggi Stagionati
Pecorino Toscano Stagionato
Our original product and the heart of the dairy. Made from the full-fat milk of Sardinian and Massese sheep grazing on the hills above San Gimignano, this cheese is pressed, salted in brine, and transferred to our stone-floored ageing room where it rests for a minimum of 90 days.
The result is a firm, pale-yellow cheese with a natural rind. The flavour is savoury and rounded, with a gentle sharpness that develops without becoming aggressive. Pairs beautifully with honey, walnuts, fresh pears, and a glass of Vernaccia di San Gimignano.
We also produce a younger version — Pecorino Fresco — aged for just 20 days. It is softer, milder, and excellent sliced over a salad or eaten with fresh broad beans in the Tuscan spring tradition.
Formaggio di Collina
Developed by Marta Ferrini over four years of patient experimentation, Formaggio di Collina — Hill Cheese — is a semi-aged cow's milk cheese that occupies a satisfying middle ground between fresh and hard.
Made from the morning milk of three local farms, it is lightly pressed, rubbed with sea salt and a small amount of local olive oil, and aged for 45 to 60 days on wooden boards. The interior is ivory and slightly elastic; the rind develops a gentle bloom of natural moulds which are carefully managed throughout the ageing period.
The flavour is buttery and clean with faint grassy notes and a pleasant, lingering aftertaste. Excellent on a cheese board alongside cured meats, or melted over polenta on a cold evening.
