IT ALL STARTS WITH A CAREFUL SELECTION OF MILK AND INGREDIENTS
The quality is guaranteed by a careful control of each phase of the supply chain starting from the selection, analysis and monitoring of the raw material milk, which is supplied only from trusted breeders. Milk is collected daily, during high milking months, and milk is daily checked to verify its healthiness, quality and compliance with characteristics of the species. The same care is dedicated to the selection of ferments, salt, rennet, aromas, as well as all the other ingredients that, all traced and most also from a controlled supply chain, are used during the patient process which has milk turn into cheese.
A PRODUCTION PROCESS CARRIED OUT BY TRAINED AND SKILLED HANDS
Production takes place using modern technologies, but the competence, mastery and dexterity of the people who complete the individual steps are always decisive. A deep-rooted knowledge is needed to cut the curds, to dry salting, turning, oiling and in each and every step of transforming every cheese in a unique and unrepeatable piece. The production process ends after a period of maturation that determines the final characteristics of the cheese: the temperature and humidity of the rooms where the pecorino ages define its maturation and organoleptic specificities.
The final check to guarantee the consumer
These artisanal processes are carefully assessed in all the steps that follow one another up to the final labelling of the cheese, creating a teamwork made by trained and skilled hands.
A NATURAL PROCESS WHERE DETAILS MAKE THE DIFFERENCE
At Rocca Toscana Formaggi we master this slow and delicate process. Natural maturation processes are activated and are also influenced by the microclimate, temperature and humidity of the place where cheeses are preserved for a shorter or longer period depending on the characteristics required.
WE HAND DOWN ANCIENT TECHNIQUES
AGING IN THE CAVE
Aging techniques are often ancient and handed down from father to son, creating one of the greatest secrets of the Italian excellence in dairy. One of our goals is to preserve these traditions, therefore we included in our catalog some products of “ancient excellence”, such as pecorino cheese matured in the volcanic caves of Valentano, rooms that confer organoleptic, olfactory and gustatory characteristics of rare value.
SEASONING IN THE PIT
OUR EXCLUSIVE: “L’AMBRA DI TALAMELLO” (THE AMBER OF TALAMELLO)
A special mention is due to the pecorino “L’Ambra di Talamello” of which we are exclusive producers. The Municipality of Talamello wanted to preserve the ancient tradition of maturing sheep milk cheese in underground sandstone pits. They made the rules and issued an invitation to tender won by Rocca Toscana Formaggi: cheese is produced with spring milk and buried for at least ninety days with the same techniques that were used in the Middle Ages.
THE SUPPLY CHAIN
“Supply chain” includes the places, processes, ingredients and people that contribute to the creation of the product. Carefully checking the production steps means making each element traceable and evaluating, checking and rechecking every raw material and what every operator does. We check and check ourselves: with respect.
OUR CHEESES EXPRESS THE BEST OF AGRI-FOOD EXCELLENCE
Our specialties originate from production processes that are codified and shared between the operators, from the respect of established rules and from the desire to tell the story of an Italian agri-food excellence. One of our excellence product is Pecorino Toscano DOP which testifies the close bound with our land. A special attention is dedicated to the production of an organic line and to the use of controlled supply chain ingredients that are expressed by specialties such as “Il Gioviale” (Pecorino with Chianti DOCG wine) or “Il Frastuchino” (Pecorino with Green Pistachio of Bronte DOP).