Caseificio Maremma S.r.l.

Founded in 1966 by Spadi Fortunato, Caseificio Maremma processes Pecorino Toscano DOP across four thousand square meters in the artisan zone of Follonica. The management has remained family-run, and the entire activity revolves around this single denomination cheese: modern equipment works alongside a cheesemaking technique that the dairy has never abandoned. From sheep's milk, wheels are produced in both fresh and aged versions, two stages of the same cheese that reflect the character of the Tuscan production area—creamy and direct when young, more complex with aging. It is a cheesemaking identity tied to the Maremma Grossetana, which the dairy interprets without diversifying into other denominations. The doors are open to visitors: you can observe firsthand how milk becomes cheese and follow the transition from curd to finished wheels, a concrete way to understand why Follonica's Pecorino Toscano DOP has its distinctive consistency and profile.

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