Every year, in spring, I select 10 forms of raw milk pecorino at the Le Tofane organic dairy, in the heart of the Maremma park.
I choose this family of cheesemakers because they only use the milk that is left over, after the lambs are weaned. In this dairy, cheese is made as it once was, respecting the life cycles of the animals, without forced pregnancies, separation of mothers from their cubs and killing of lambs.
For this reason their production is really small and their cheeses, in my opinion, are the best in Maremma.
I choose spring production because the grass is better.
The first grass that sprouts in the fields is 'fat' and the milk is the best ever, not by chance it is the period in which lambs are born naturally.
These precious forms undergo their first maturation in the expert hands of Gitana and with the onset of the first warm weather, I take them to Sant'Egle.
Here I put them in organic cotton, tie them with natural rope and take them to the Sant'Egle cave which 600 years ago was an Etruscan tomb desecrated in Roman times.
In the Grotta di Sant'Egle it is 7°, all year round. I place the forms in a terracotta jar from my peasant family, dating back to 1500. I cover the forms with straw from Andrea who grows organic barley to feed his horses.
I close the jar with a chestnut wood stopper and time, patience and experience do the great work of refinement.
A few days before Christmas, I open the jar and the magic, punctual, manifests itself every year with a unique result.
This year I decided to share with you, a mature but soft cheese
Tasty but not salty
Intense but not spicy
A gourmet cheese for attentive and indulgent palates
or with gourmet strawberry compotes, Tropea onions and caramelized figs
A gift for you and the truly special people in your life.
