Il Forteto Pecorino Toscano Stagionato DOP(peh-kok-REE-noh-toh-SKAH-noh) is a natural rinded seasonal hard cheese. Made with pure ewe’s milk from June to September, the cooperative system collects milk from numerous shepherds across 650 acres of rolling Tuscan hills. As the cheese ages, it’s regularly wiped with olive oil from the estate to prevent mould growth during the minimum four-month maturation period in damp humidity-controlled cellars. The thick rind develops a burnt golden colour whilst the nutty texture gradually becomes dense and flaky with a slightly sweet finish. The flavours become more intense over time, reflecting the environment in which the cheese is made.
A little history
Il Forteto (the fort) is a commune tucked away in the Muggelano Valley, 30km from Florence, in Tuscany spread across 650 acres of rolling hills. Established by a group of friends in the 1970s with government grant assistance, the farm is run according to organic principles. In addition to producing most of their own food and wine, it has also become very successful in the production of cheese, Chianina beef, apples and olive oil.
With a production of over 1000 tons of ewe’s milk cheese and 350 tons of stretched cow’s milk cheese, the brand represents more than 20% of all Tuscan DOP* Pecorino. DOP = Denominazione di Origine Protetta (Protected Designation of Origin)
