Territory, uniqueness, handcrafting. These are the words to understand Il Fiorino, the Roccalbegna dairy that, from this village situated between the Maremma hills and Monte Amiata, has conquered the dairy world with its excellent cheeses awarded in the most important national and international competitions. It was 1957 when Duilio Fiorini founded the company, specializing in the production of Tuscan pecorino cheese. Today the daughter Angela Fiorini and her husband Simone Sargentoni carry on the family tradition. All milk processing takes place inside the dairy and the whole process is hancrafted. The choice of raw materials is fundamental, starting with the carefully selected sheep's milk, which is collected within a radius of seventy km. The pecorino cheeses of Il Fiorino are those of the Tuscan tradition, but not only. Our range from Marzolino to the Riserva del Fondatore, from Cacio di Caterina, to Grotta del Fiorini up to Cacio di Venere, a pecorino with truffle made with high quality milk and Tuscan White truffle. Pecorino Toscano DOP is another great classic of our production, while Fiorin Blu, a blue cheese made with sheep's milk, recently born, but which is already enjoying great success. Then there is the soft ricotta cheese and the "flavored", Pecorini cheese with excellant ingredients, like truffle, chilly pepper, saffron, Pistacho nuts, walnut, which today represent an interesting market niche. The references are conveyed through wholesalers and delicatessens, paying particular attention to large-scale distribution, both for Italian and foreign retail. Each successful collaboration is centered on recognizing the value of the product: on the quality of the raw material, on the handcrafting of the workmanship, on the pursuit of excellence. The Fiorino is found in the USA, in most of Europe, especially in Spain, England, Norway, Germany, Sweden, Denmark, but also in more 'exotic' markets such as Japan or Australia.