Artisan Cheese from the Heart of Tuscany
Traditional cheese making in the Maremma since 1947
A Legacy of Tradition
Founded in 1947 by Giovanni Rossi, Caseificio della Maremma has been crafting exceptional cheeses for over 75 years. What began as a small family operation in the rolling hills of Grosseto has grown into one of Tuscany's most respected artisan cheese makers.
Our story is deeply rooted in the land and traditions of the Maremma. Giovanni learned the art of cheese making from his grandfather, who tended sheep in these same hills. Today, his grandson Marco continues the family tradition, using the same time-honored methods passed down through four generations.
Every wheel of cheese we produce tells a story of dedication, craftsmanship, and respect for the land. We believe that great cheese begins with happy animals, pristine pastures, and patient hands that understand the delicate balance of time, temperature, and tradition.
Our Cheeses
Each cheese is handcrafted using traditional methods and the finest local ingredients
Pecorino Toscano
Our signature sheep's milk cheese, aged 6-12 months. Rich, complex flavors with a firm texture and nutty finish.
Ricotta Fresca
Fresh, creamy ricotta made daily from whey. Light and delicate, perfect for both sweet and savory dishes.
Caciotta Maremmana
Semi-aged mixed milk cheese with a soft, creamy texture. Mild and versatile, aged 30-60 days.
Pecorino Stagionato
Aged 18-24 months in our natural caves. Intense, crystalline texture with deep, complex flavors.
From Our Land to Your Table
The quality of our cheese begins with the quality of our milk. We work exclusively with local shepherds who share our commitment to animal welfare and sustainable farming practices.
Local Shepherds
All our milk comes from small family farms within 20 kilometers of our caseificio, ensuring freshness and supporting our local community.
Natural Pastures
Our sheep graze on wild herbs and grasses in the Maremma hills, giving our cheese its distinctive flavor and character.
Traditional Methods
We use only natural rennet, sea salt, and time. No additives, no shortcuts—just the way cheese has been made for centuries.
What Our Customers Say
Trusted by cheese lovers across Italy and beyond
"The pecorino stagionato is simply extraordinary. You can taste the Maremma in every bite. This is what real cheese should be."
Sofia Bianchi
Florence, Italy
"I discovered this cheese at a market in Grosseto and now have it shipped to London regularly. Worth every penny. Absolutely authentic."
James Morrison
London, UK
"As a chef, I'm very particular about ingredients. This is the only pecorino I use in my restaurant. The quality is unmatched."
Elena Conti
Rome, Italy