Cacio di Caterina is a great classic of the Il Fiorino dairy tradition. It is a unique pecorino made with the best sheep's milk produced from the Maremma pastures. It has a cylindrical shape and is characterized by its compact and crumbly texture. The strong flavor is given by the maturation inside the natural cave of Roccalbegna, where it develops white and greyish molds typical of Il Fiorino's elite cheeses. The name is a tribute to Caterina Pandolfi, mother of the founder Duilio and one of the great women protagonists of the dairy history of Il Fiorino.