Founded in 1957 by Duilio Fiorini, the business collects ewe and cow milk from selected local breeders and processes it in its own cheese-making facility. The cheese is ripened naturally in controlled environments and in caves, where the particular microclimate and noble rot present endow it with aromas and character. The production range includes fresh cheeses (ricotta, fior di ricotta and raveggiolo), respected classics, and various types of pecorino, some aged in interesting ways (with chestnuts, saffron, Morellino wine etc.).
