Cheesemaking factories
- Caseificio Il Fiorino
- Caseificio Follonica
- Caseificio Sociale Manciano
- Caseificio Maremma113 Alival stabilimento di Castel del Piano
- Rocca Toscana Formaggi
- Società Cooperativa Consorzio Caseificio di Sorano
- Società Cooperativa Val d’Orcia Società Agricola
- Caseificio SOLP – Alival Gruppo Castelli
- Cooperativa Agricola Il Forteto
- Caseificio Aquilaia
- Caseificio Toscano
- Fattorie di Maremma
- S. M. Formaggi S.r.l.
- Caseificio Ranieri S.r.l.
- Salcis S.a.s.
- Granarolo S.p.A.
- Busti Formaggi S.p.A.
- Caseificio Matteassi Onelio S.r.l.
- Caseificio Seggiano S.r.l.
Packagers
Cheese Ripeners
Packagers
Breeders
After moulding the cheese must be ripened in order to achieve excellence and the balance of flavours. Ripening requires various lengths of time: the soft Pecorino Toscano PDO cheese requires a minimum of 20 days, the semi-hard cheese requires a minimum of four months. A fundamental role in the Pecorino Toscano PDO production chain is thus played by the ripeners, seasoned connoisseurs of the “history” of each individual mould who are able to bring the cheese to the full expressive, gustatory and unique potential of its own unmistakable type. The company is also authorised to ripen organic products and for solar electricity production, with a green certificate as regards self-consumption.
Contact details
Via Cellane, 4 - 58033 Castel del Piano (GR)
Tel. 0564 956748 - Fax 0564 957907
pulcinisrl@gmail.com