Cheese dedicated to the founder of the dairy, Duilio Fiorini, can be considered “the Cheese” par excellence of Il Fiorino. It is obtained from selected sheep’s milk, produced with the ancient traditional methods. Aged in the cell for 60 days, it is aged in a cave for 1 year. Intensely vegetal and fruity on the nose, it has a wide mouth with notes of dried fruit and a strong sweet tendency with a long persistence. Among the awards obtained the “Best of the best” (Best cheese of Italy) in 2007, the 2013 gold medal at the “Mundial du Fromage et des produits Laitiers” in Tours and the Super Gold as the best pecorino in the world, London in 2014. The Fiorini family has been producing cheeses in Roccalbegna, in the Province of Grosseto, since 1957 and today it is a solid reality that can count on milk from selected farms in Roccalbegna, Saturnia, Semproniano, Scansano, Arcidosso, Cinigiano, Campagnatico and Grosseto.