Salcis Pecorino Sottocenere is an Italian cheese made with highly selected sheep's milk pasteurised at an optimum temperature. Cheese wheels are first matured in a cold room at 6°-8°C. Later, during the final stage of maturation they are treated with ash and kept in a cold room at 8°C for about 30 days. It is a white cheese with a smooth texture, delicate mouthfeel and sweet flavour of sheep's milk with an aftertaste of fresh milk.
Siena 1941 - With World War II underway and due to the lack of supplies, prominent Sienese delicatessens decided to join forces and work together. S.A.L.C.I.S. was born: acronym for Anonymous Sausage and Cured Meats Company Siena (Società Anonima Lavorazione Carni Insaccati Siena).
In 1960 they also began working with sheep's milk collected by shepherds of the surrounding lands, Chianti, Crete Sienese and the Val d'Orcia.
Quality raw materials are a must for Salcis, hence their decision to start breeding their own animals, to allow them to control the whole production chain. Salcis sheep farm, created in 2015 in the splendid area of Fogliano, just 2 km from Siena, is a model facility, thanks to the natural materials it is built with and the care taken to ensure the wellbeing of the flocks.