Red pecorino from the Maremma hills, Caseificio Follonica, 350 g

Pecorino Rosso from the Maremma Hills is a Tuscan sheep's milk cheese made from pasteurized milk, recognizable by its deep red rind and white, compact, tender paste after about 40 days of aging. It is made by Caseificio Follonica in the Maremma, in small 350 g wheels.

Mini Pecorino Rosso: The Cheesemaking Tradition of the Maremma

In the hills of the Tuscan Maremma, a hilly area in southern Tuscany where Mediterranean scrub meets rich, fragrant pastures, one of the most distinctive cheeses in the region's cheesemaking tradition is made: Pecorino Rosso from the Maremma Hills.

Its most immediately striking feature is its deep red rind, achieved through a natural exterior treatment that makes it instantly recognizable on any cheese board. The inside is white, compact, and tender, the result of aging for about 40 days in keeping with the fundamental principle of Tuscan tradition: bringing out the milk's natural sweetness without sacrificing the cheese's character.

Its aroma evokes Mediterranean scrub, wild herbs, wildflowers, and the clean air of the Maremma hills. An aromatic bouquet that tells the story of its region in a direct and authentic way.

Technical Data Sheet: Mini Pecorino Rosso from the Maremma Hills

Average nutritional values (per 100 g)

Indicative values; they may vary slightly between batches.

How to enjoy it at its best: The Maremma tradition

Mini Pecorino Rosso is a well-rounded table cheese, excellent on its own and versatile in the kitchen.

First of all: remove the rind The red outer rind is not edible; remove it before eating. The compact white interior is the star of the show: delicate, with a distinctive note that fully opens up at room temperature.

On its own: Bring the cheese to room temperature at least 20 minutes before serving. The texture softens slightly and the aromatic bouquet fully opens up. Serve with rustic Tuscan bread, a drizzle of acacia honey or some fig preserves: the sweet-and-salty contrast is one of the most classic pairings in Tuscan food tradition.

In the kitchen

• Tuscan salads: grated or shaved over a salad of farro, arugula, and walnuts
• Savory tarts: ideal in Tuscan vegetable tarts such as spinach and ricotta tart
• Cheesy pasta: melted over low heat on Tuscan pici with a drizzle of extra virgin olive oil and black pepper
• Cheese boards and aperitifs: the 350 g size is perfect for tastings and aperitifs with Tuscan cured meats

Pairings: A Tuscan table

Wines

• Vernaccia di San Gimignano: mineral and fresh, it brings out the delicacy of young pecorino
• Morellino di Scansano: the wine of the Tuscan Maremma, an authentic local pairing
• Tuscan Rosé: for those who prefer rosé: light and fruity, it won’t overpower the tender cheese

FAQ: Mini Pecorino Rosso Colline Maremmane

Is the red rind natural or artificial? The rind is treated with certified food preservatives that give it its characteristic deep red color. It is not natural like some artisanal cheese rinds, but it is completely safe; it’s simply not meant to be eaten. Remove it before serving the cheese.

How is it different from Pecorino Toscano DOP? Pecorino Rosso Colline Maremmane is an artisanal cheese aged for a short period (40 days), made in the hills of Maremma, a specific area in southern Tuscany. Its flavor is more delicate and milky than aged DOP Pecorino. Its red rind and mini 350 g size make it unique and instantly recognizable. It’s ideal for anyone who prefers a less intense pecorino with a strong sense of place.