Caseificio Follonica S.r.l.

In Follonica, in the province of Grosseto, Caseificio Follonica dedicates its work to a single denomination, Pecorino Toscano DOP, the sheep's milk cheese that marks the region's dairy identity across an area touching two hundred and eighty-six municipalities. Its origin is linked to Francesco Spadi, who arrived in Maremma in the 1950s as a young shepherd and put down roots there. From that beginning emerged a modern interpretation of transhumance, the seasonal cycle that for centuries dictated the rhythm of shepherds, and which here becomes a method of transformation. The pecorino cheeses, both fresh and aged, incorporate cow's and goat's milk alongside sheep's milk, blending inherited knowledge with today's quality standards. It is a dairy that doesn't sever ties with the past but updates it, without nostalgia. Visitors to the farm can taste directly on site, appreciating in the diversity of shapes and aging periods the journey from pasture to table, and recognizing in each pecorino the ancient gesture that continues to guide its production.

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