The Pecorino Riserva del Fondatore is made with selected sheep’s milk, collected only from the hilly Maremma pastureslands. It is produced with the utmost care, according to the family tradition. A “Giant” form of more than 18 kg that after an initial ripening, arrives to the historic Fiorini cave for the ageing. This is a cheese for sampling slowly and enjoying thoughfully, to mull over with special friends. The consistency is firm but creamy and the smell quite pungent, with distinct grassy and fruity tones. In the mouth it is intense and persistent, yet elegant. In June 2013, it was awarded with the Gold Medal at the “Mondial du Fromage et des Produits Latiers” that took place in tours, in France. In 2014, it won the Supergold at the World Cheese Award in London, resulting the Second Best Cheese in absolute. In 2016 it won the Supergold at the World Cheese Award in San Sebastian and entering the Elite of the best cheese in the World and continue to confirm this record. In 2017 The Riserva del Fondatore is awarded with two GOLD MEDALS at the World Cheese Awards, in London and it is also awarded with the First Prize in the Mature Cheese category, at the Italian Cheese Awards, in Bergamo. In 2018 the Riserva del Fondatore is awarded with the title of SUPERGOLD at the World cheese Awards, in Bergen, Norway, resulted the 5° BEST ITALIAN CHEESE in ABSOLUTE.

Certification : PAT

The ancient art of great women - The women’s cheese. This sort of cheese seems to combine the ancient female art in dairy production - in particular Caterina de Medici’s historical predilection for her Marzolino – with the history of the Fiorini Family and particularly with the enterprising Caterina Pandolfi, Ferrero’s wife and mother of the “Il Fiorino” founder. It is therefore a tribute to the women who once made the cheese in front of the fireplace “keeping vigil”, with the milk freshly milked and still fragrant. It’s a Pecorino cheese, cylinder shape, it is about 5kg weight with a smooth and hand-oiled crust. The CATERINA cheese is made by selected Maremma sheep’s milk, with a firm and hard consistency, intense and long-lasting taste and a quite strong vegetable and dry fruity tones. The maturation in “grotto”, cave, gives an edible crust, natural untreated rind, with his typical white and grey mould, which characterizes these excellent products

Certification : PAT

The Cacio Marzolino is an ancient cheese. Named after the starting of his production in March until the end of Spring. The shepherds used to produce this mild cheese when they were moving from winter to summer’s grazing. For hundreds years this traditional preparation has been lost, only in 1981, thanks to the intuition of Duilio Fiorini, the founder of the Dairy, it came back onto the scene. It has a traditional flattened oval shape, turned frequently with patience to reach the result wanted. Duilio Fiorini Original recipe, in the pure sheep’s milk version, has a soft and creamy consistency with balanced, strong and persistent taste and a strong smell, with notes of milk and cooked butter.

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The Cacio Marzolino is an ancient cheese. Named after the starting of his production in March until the end of Spring. The shepherds used to produce this mild cheese when they were moving from winter to summer’s grazing. For hundreds years this traditional preparation has been lost, only in 1981, thanks to the intuition of Duilio Fiorini, the founder of the Dairy, it came back onto the scene. It has a traditional flattened oval shape, turned frequently with patience to reach the result wanted. Duilio Fiorini Original recipe , with Maremma cow and sheep’s milk, has a soft and creamy consistency with a well balanced taste and a intense smell with notes of milk.

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Pecorino Fresco a latte crudo - Il marzolino è il formaggio storico toscano, soprattutto dell’antica Etruria, già citato nei testi di Plinio il Vecchio. È il formaggio della transumanza, nella versione d’elite prodotto come da antica memoria con latte crudo. Formaggio dal sapore intenso, dolce e persistente, che riporta alla mente i sapori di un tempo.

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The Organic Pecorino with vegetable rennet is one of the last excellences produced by “Fiorino”. Made with certified organic milk and selected vegetable ingredients, is a tasty cheese dedicated to customers who need a guaranty of vegetable genuineness. Although produced using the rennet from Thistle flower Cynara cardunculus, our organic pecorino maintains all the characteristics of the traditional pecorino. A fresh vegetal note gives to this cheese a truly original taste. In 2015, the pecorino Fior di Natura Bio with vegetable rennet semimature won the Bronze Medal at the World Cheese Awards , in London. In 2016, theese cheese earns two prestigious prises, winning the Title of SUPERGOLD, at the World Cheese Awards in San Sebastian, and it wins the FIORST PRIZE IN ABSOLUTE in the cheese category at the BIO Awards, in Bologna. In 2018, this fantastic pecorino cheese is also awarded with the GOLD MEDAL at the World Cheese Awards in Bergen, Norway

Certification : BIO

Unique, inimitable and protected - Our Pecorino Toscano DOP has a well balanced, persistent taste, defined fantastic and elegant in the famous “Gambero Rosso” in the October ’89, in a article where Duilio is named “ The wizard of Tuscan Pecorino”. This cheese has a firm and compact consistency, quite soft, with a long and persistent aftertaste, with strong herbal notes. The pecorino cheese DOP requires a Production Regulations, which producers must strictly follow. The respect and the enforcement of the above mentioned rules, guarantee that every step of the production in connected with the territory. We comply of course with this Regulations and we are proud to have received many prizes. Among them “First Italian Cheese” at the Trofeo Nazionale San Lucio, Pandino 2007. First prize at “Pecorini d’Italia” in Pienza 2008 and Villamar 2009. “Cheese of the year” in 2008 and 2009 in Cremona and “Gold medal” at Caseo Art 2014 Trofeo San Lucio. “Bronze medal” at the World Cheese Awards 2015 and last, in 2016, “Gold Medal” at the World Cheese Awards. In the 2018 is awarded the “Silver Medal” at the World Cheese Awards in Bergen, Norway.

Certification : DOP

Authentic taste of tradition - The Pecorino Semistagionato is made with selected sheep’s milk, collected only from the hilly Maremma pastureslands. It is produced with the utmost care, according to the family tradition. The result is a wheel of 2 kg, a straight sided cylinder, regular and well defined. The smell is fairly strong and persistent, with herbaceous and animalesque notes. It is tasty, rounded and well balanced with a long finish. In the mouth is firm and lightly creamy. In December 2012, at the World Cheese Award in Birmingham, the biggest and most cosmopolitan, cheese competition of the world, the Pecorino Semistagionato del Fiorino won the gold medal for the best cheese of its category.

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Our cottage cheese of pure sheep is sweet, flavorful and creamy, well suited for use in the Maremma cuisine. It is ideal for preparation in the oven, as the tart with ricotta cheese or baked vegetables. First prize as best Dairy product at the Italian Cheese Awards, Bergamo 2017 with Pure Sheep’s Ricotta.

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Refined in cave. Ours. - The cave of the Fiorini family is the heart of the dairy. Here, takes place the ageing of the Pecorino Grotta del Fiorini. The traditional farmers cheese, which takes its name from the family cave, concentrates all the fragrance and taste that only a long ripening at a natural temperature and ventilation, can give. The shape of 2 kg, a straight sided cylinder, has no treatment on the rind but the typical “noble moulds” of the ripening in cave. This is a cheese to sampling slowly and enjoying thoughtfully: a pleasure, tasty and persistent, worthy of its name. Firm consistency, with a fine and well distributed opening of the cheese, with intense vegetable notes, and a hint of moulds. Best to be tasted in calm occasions to be able to give the deserved attention. In 2018, the Pecorino Grotta del Fiorini is awarded with the title SUPERGOLD at the World Cheese Awards, in Bergen, Norway. In 2017 is awarded with a Bronze Medal at the World Cheese Awards in London and in 2016 is awarded with a GOLD MEDAL at the World Cheese Awards, in San Sebastian.

Certification : PAT

An intriguing freshness - These Cheese has a precious ingredient, the green Genovese Pesto, produced with Basil DOP and Garlic from Vessalico, following the ancient traditional recipe from Liguria, we have added at this precious ingredients, our Riserva del Fondatore, making this cheese unique and unmistakable. What it makes unbelievable is the perfect fusion between different flavors, obtained thanks to the armony and the high quality of all ingredients. Thin crust, yellow and green, thanks to the small chopped Basil leaf. An explosion of freshness between the basil in armony with the delicate cheese firm and soft consistency.

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Refined by vocation - Cheese flavored with selected Truffle of “scorzone” and white kind, finely chopped and in small slivers, to give more consistency and taste. The flavoring is delicate and not invasive. The full taste of cheese, delicate and well balance, born from Maremma sheep’s milk, is strengthened by the special notes of the truffle. Soft but firm consistency, with truffle signs. Straight sided cylinder, about 13 cm diameter, about 1 kg, thin rind after a maturation in cooling room for at least 10-15 days. You can serve it with rustic bread, on thin bread and filled meat. It matches well with white aromatic wines, spices and floral with medium alcohol content.

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