Our Pecorino Toscano DOP has a well balanced, persistent taste, defined fantastic and elegant in the famous “Gambero Rosso” in the October ’89, in a article where Duilio is named “ The wizard of Tuscan Pecorino”. This cheese has a firm and compact consistency, quite soft, with a long and persistent aftertaste, with strong herbal notes. The Pecorino Toscano DOP stagionato (aged version) requires a Production Regulations, which producers must strictly follow. The respect and the enforcement of the above mentioned rules, guarantee that every step of the production in connected with the territory. We comply of course with this Regulations and we are proud to have received many prizes. Among them “First Italian Cheese” at the Trofeo Nazionale San Lucio, Pandino 2007. First prize at “Pecorini d’Italia” in Pienza 2008 and Villamar 2009. “Cheese of the year” in 2008 and 2009 in Cremona and “Gold medal” at Caseo Art 2014 Trofeo San Lucio. “Bronze medal” at the World Cheese Awards 2015 and last, in 2016, “Gold Medal” at the World Cheese Awards. In the 2018 is awarded the “Silver Medal” at the World Cheese Awards in Bergen, Norway. Last year, the British competition Great Taste Award 2020 it has awarded our PDO cheese with 1 star, among many other cheeses.

The Pecorino Toscano DOP is a cheese produced with selected sheep’s milk, with a production regulation, which provides a strict disciplinary to which producers must comply. The founding principle is the respect and application of rules and elements that prove the close link with the territory in all phases of the cheese production. This version has a short maturation that makes it soft and delicate, with a round and well-balanced flavor, sweetness and acidity. The consistency is tender and well soluble, with a medium intense smell with hints of lactic butter and fresh hay. The Word Cheese Award, the largest and most composite competition among quality cheeses in the world, held in 2018 in Bergen, Norway, awarded our Pecorino Toscano DOP with the Bronze Medal.

The Organic Pecorino with vegetable rennet is one of the last excellences produced by “Fiorino”. Made with certified organic milk and selected vegetable ingredients, is a tasty cheese dedicated to customers who need a guaranty of vegetable genuineness. Although produced using the rennet from Thistle flower Cynara cardunculus, our organic pecorino maintains all the characteristics of the traditional pecorino. A fresh vegetal note gives to this cheese a truly original taste. In 2015, the pecorino Fior di Natura Bio with vegetable rennet semimature won the Bronze Medal at the World Cheese Awards , in London. In 2016, theese cheese earns two prestigious prises, winning the Title of SUPERGOLD, at the World Cheese Awards in San Sebastian, and it wins the FIORST PRIZE IN ABSOLUTE in the cheese category at the BIO Awards, in Bologna. In 2018, this fantastic pecorino cheese is also awarded with the GOLD MEDAL at the World Cheese Awards in Bergen, Norway.

Cacio di Venere is made with selected and high quality organic sheep's cheese milk, all coming from the Maremma pastures around Roccalbegna, in the province of Grosseto, and with selected Organic Tuscan white truffle. It matures for about eight months, it has a wide and not very high shape to allow a more compact and homogeneous maturation. The product has a straight sided cylinder; from the rind, the cheese has a medium “nail” tending to light brown colour; light brown crust tending to cher, fine and regular holes with evident traces of truffle. On the nose, it has milk and butter notes, the scent of truffles is delicate and not too invasive, both to smell and to taste. On the palate it has a medium intense flavor of milk and dried fruit, the sweetness is evident.

The cave of the Fiorini family is the heart of the dairy. Here, takes place the ageing of the Pecorino Grotta del Fiorini. The traditional farmers cheese, which takes its name from the family cave, concentrates all the fragrance and taste that only a long ripening at a natural temperature and ventilation, can give. The shape of 2 kg, a straight sided cylinder, has no treatment on the rind but the typical “noble moulds” of the ripening in cave. This is a cheese to sampling slowly and enjoying thoughtfully: a pleasure, tasty and persistent, worthy of its name. Firm consistency, with a fine and well distributed opening of the cheese, with intense vegetable notes, and a hint of moulds. Best to be tasted in calm occasions to be able to give the deserved attention. In 2018, the Pecorino Grotta del Fiorini is awarded with the title SUPERGOLD at the World Cheese Awards, in Bergen, Norway. In 2017 is awarded with a Bronze Medal at the World Cheese Awards in London and in 2016 is awarded with a GOLD MEDAL at the World Cheese Awards, in San Sebastian.

The women’s cheese. This sort of cheese seems to combine the ancient female art in dairy production - in particular Caterina de Medici’s historical predilection for her Marzolino – with the history of the Fiorini Family and particularly with the enterprising Caterina Pandolfi, Ferrero’s wife and mother of the “Il Fiorino” founder. It is therefore a tribute to the women who once made the cheese in front of the fireplace “keeping vigil”, with the milk freshly milked and still fragrant. It’s a Pecorino cheese, cylinder shape, it is about 5kg weight with a smooth and hand-oiled crust. The CATERINA cheese is made by selected Maremma sheep’s milk, with a firm and hard consistency, intense and long-lasting taste and a quite strong vegetable and dry fruity tones. The maturation in “grotta”, cave, gives an edible crust, natural untreated rind, with his typical white and grey mould, which characterizes these excellent products.

The Pecorino Riserva del Fondatore is made with selected sheep’s milk, collected only from the hilly Maremma pastureslands. It is produced with the utmost care, according to the family tradition. A “Giant” form of more than 18 kg that after an initial ripening, arrives to the historic Fiorini cave for the ageing. This is a cheese for sampling slowly and enjoying thoughfully, to mull over with special friends. The consistency is firm but creamy and the smell quite pungent, with distinct grassy and fruity tones. In the mouth it is intense and persistent, yet elegant. In June 2013, it was awarded with the Gold Medal at the “Mondial du Fromage et des Produits Latiers” that took places in tours, in France. In 2014, it won the Supergold at the World Cheese Award in London, resulting the Second Best Cheese in absolute. In 2016 it won the Supergold at the World Cheese Award in San Sebastian and entering the Elite of the best cheese in the World and continue to confirm this record. In 2017 The Riserva del Fondatore is awarded with two GOLD MEDALS at the World Cheese Awards, in London and it is also awarded with the First Prize in the Mature Cheese category, at the Italian Cheese Awards, in Bergamo. In 2018 the Riserva del Fondatore is awarded with the title of SUPERGOLD at the World cheese Awards, in Bergen, Norway, resulted the 5° BEST ITALIAN CHEESE in ABSOLUTE. In 2020, the British competition Great Taste Award has awarded the Riserva del Fondatore with three stars.