Pecorino Semistagionato

The semi-mature pecorino is one of the classics of Il Fiorino “signed” by the founder Duilio Fiorini. In Maremma it is nicknamed “passoccio” because it is a traditional half-ripened cheese. It ages in the cell for at least 45 days, a fundamental period to acquire those typical notes that emerge upon tasting: balanced, savoury, round flavour and medium intense aromas with herbaceous and animal notes.