Cacio di Caterina

We have proudly carried Caseficio Il Fiorino’s pecorinos for years, enchanted by the richness of Maremma sheep’s milk from the pastures of Mount Amiata in Tuscany. The Fiorini family have been making cheese in the medieval Italian village of Roccalbegna for three generations, and age their finest fare in the mountainside’s natural caves. They are dedicated not only to the expression of terroir in their cheese, but to supporting traditional Maremma sheep cheesemaking in their corner of Italy. Cacio di Caterina is a long-aged Pecorino, and serves both as a tribute to both the great-grandmother of the family (Caterina Pandolfi), and to the history of women as cheesemakers in Tuscany. Citrusy and sweet with a surprisingly rich texture and creamy finish, it gains intensity and a touch of crunch from eight months of maturation in a mountain cave.

*A whole Cacio di Caterina weighs approximately 5kg. Smaller weights are a cut of a whole cheese.