Aged Pecorino Cheese in Hay and Straw


With its distinctive rounded cylinder shape, Pecorino aged in Hay and Straw is made for us by the Maremma di Follonica dairy. Since the 1960s, Fortunato Spadi together with his two sons has specialized in the production of typical local cheeses, becoming an ambassador in the world of the unique flavors of the Tuscan dairy tradition.
Produced using only pasteurized sheep’s milk, rennet, lactic ferments and pure salt from Volterra, Pecorino aged in Hay and Straw owes its name – and its peculiar characteristic – to the fact that it is matured for a period ranging from two at three months, in the straw and hay of the Val di Cornia, one of the most luxuriant areas of the territory of the Piombinese Maremma which constitutes the extreme southern edge of the Province of Livorno.
Thanks to this very particular ripening technique, the rind of this pecorino is completely covered with straw and hay: a precious and unique “bark” that contains a white or pale straw yellow paste, compact but very delicate on the palate, which is characterized by sweet and nutty notes.
Ideal in the aperitif buffet, served with honey and jams, it is also perfect at the end of a meal. Perhaps accompanied by a good structured glass of red, to enhance its innumerable rural nuances.

Aging in straw and hay: an ancient custom

The tradition of maturing cheeses in straw and hay has a very ancient peasant origin which sees its main motivation in the need to conserve excess dairy production over time. In fact, wrapping the cheeses in grass leaves not only protected them from insects, but also prevented the attack of mold and fungi.
Although modern preservation techniques no longer require these precautionary stratagems, of an “empirical-herbaceous” nature, the custom of wrapping the wheels in hay and aromatic herbs has come down to our days because it gives the cheese an intense aroma and taste. unmistakable.
In particular, the use of hay in addition to marking the flavor, gives the dough a particular softness and a velvety texture on the palate, this is because it allows you to retain more moisture inside.




Pasteurized sheep’s MILK, Volterra salt, rennet, ferments, hay and STRAW surface treated.

Inedible rind.

Store from + 2 ° to + 10 ° C.

Produced and packaged in the IT 09 038 CE factory.


Weight N/A

0,3 kg, 0,6 kg, 1,2 kg

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