Pecorino a Latte Crudo della Maremma
Maremma Raw Milk Pecorino
Grosseto's four rivers, the Fiora, Ombrone, Pecora and Albegna, cut the Maremma into as many plains, grazed since the Middle Ages and a winter destination for transhumant flocks from the 17th century. Siena taxed those pastures through the Dogana dei Paschi. Because the grazing was seasonal and settlement thin until the marshes were drained, the milk long went to make pecorino elsewhere, at Pienza or in the Casentino; only in the 20th century did the Maremma become Tuscany's main pecorino country.
Designation
- Certification
- Slow Food Presidium
- Category
- Cheeses
Where it is made
Maremma, Grosseto province
How it is made
The milk is worked raw on the farm itself. Size and age vary widely, from 20 days to 180 and beyond for the aged and riserva wheels, since no single house style was ever imposed. Flocks now mix the native Amiatina with the Sopravvissana and Sarda brought in by transhumance and migration.