- Caseificio Il Fiorino
- Caseificio Follonica
- Caseificio Sociale Manciano
- Caseificio Maremma113 Alival stabilimento di Castel del Piano
- Rocca Toscana Formaggi
- Società Cooperativa Consorzio Caseificio di Sorano
- Società Cooperativa Val d’Orcia Società Agricola
- Caseificio SOLP – Alival Gruppo Castelli
- Cooperativa Agricola Il Forteto
- Caseificio Aquilaia
- Caseificio Toscano
- Fattorie di Maremma
- S. M. Formaggi S.r.l.
- Caseificio Ranieri S.r.l.
- Salcis S.a.s.
- Granarolo S.p.A.
- Busti Formaggi S.p.A.
- Caseificio Matteassi Onelio S.r.l.
- Caseificio Seggiano S.r.l.
In Tuscany, the production of Pecorino is an art which has been handed down for over 2,000 years. The Etruscans used to produce this sweet, fragrant cheese from the milk of the sheep grazing on Tuscany’s pastures. In Vicchio, the town of Giotto (first a shepherd and then a famous Renaissance painter) in the region of Mugello (former land of the Medici family, north of Florence), the Il Forteto cooperative has been producing cheeses in the traditional way since 1977, using only fresh Tuscan milk and using the same cheesemaker’s art as in times past. In the beginning the cooperative was a group of young friends with only 40 sheep; today Il Forteto comprises almost 100 farming families from all over Tuscany, with about 50,000 sheep feeding on the fragrant grasses of the Tuscan hills. The Forteto pecorino cheeses, rich in protein, calcium, mineral salts and important vitamins, are recommended for all diets which require easily and readily assimilated energy and vitamins. The Il Forteto Cooperative is BRC certified and has the highest quality standards. It has been exporting more than half of its production to more than 25 countries worldwide for many years.
Frazione Rossoio, 6 - 50039 Vicchio del Mugello (FI)
Tel. 055 8448183 - Fax. 055 0511800
Stefano Sarti mail email@example.com
Ufficio Commerciale e Logistico
Sonia Falugiani mail firstname.lastname@example.org