Extraordinary Food of Distinctive Quality
A Marzolino is an Italian sheep’s milk cheese traditionally produced in the springtime when cows could finally feed on gresh grass; “Marzolino” in Italian means “March cheese.” At SALCIS, this 100% sheep’s milk cheese is made in the rolling hills of Tuscany outside Siena in this locally beloved spring style, however, they are made all…
Pecorone means “Big Pecorino;” this cheese is a fresh and tasty sheep’s milk made using traditional methods and aged for a year. It is firm and almost resembles a cheddar, but with the unique unctuous and rich texture that only sheep’s milk can deliver. It starts with a fruity sweetness on the palate, with more…
A soft Pecorino cheese made with sheep milk, MonnaLisa Fiorita (meaning “flourish” or “flower”) is named for the edible flourishing rind of this type of cheese. This is part of a Piedmont tradition that makes a milder version of the Tuscan sheep’s milk white mold rind. For Fiorita, the rennet is added to the milk,…
Roughly 60 days after processing, SALCIS selects the best cheeses and moves them into natural caves of rock and tuff (a rock made up of volcanic ash). The cheese rinds are coated with flaxseed oil and hay for protection, and set to rest on pine wood shelves. Each cheese is monitored and turned at least…
Aging cheese in walnut leaves is in keeping with the tradition of the Siena area’s forefathers who used this method to preserve Pecorino during the warm months. The protection offered by the leaves allows the cheese to age slowly, taking on strong and antique flavor characteristics that are long forgotten among other Pecorinos. Serve with…
The flavor of this raw sheep’s milk cheese changes during the year according to the pasture-land and the sheeps’ diet. It is characterized by a strong personality with a hay-colored rind, and is covered in hay as it matures. This cheese is not heated or pasteurized, thereby maintaining many characteristics of the sheep’s milk. Production…
Fruity, elegant and harmonious, yet showing verve and character, this oil springs from the slopes of Ama, in the Chianti Classico zone. The orchard is maintained by hand and the olives are hand-picked, so as not to damage the trees. Only a few hours pass between harvest and the start of the oil processing, which…
An older Tuscan Pecorino, Tuada (Italian for “cellar”) bridges the gap between the younger Tuscan Pecorinos and the more aged Roman-style Pecorino Romano. Fabulous when shaved over salads and adds serious depth when grated over pasta.