“Pasture is the main resource of our sheep,” says Antonio Morbidi, current president and third generation of the Morbidi family to operate SALCIS. “To continue having the highest quality of milk, it’s necessary to keep the earth as it has been left from our fathers.”
Located in Siena in the Tuscany region of Italy, SALCIS makes several fine Pecorino cheeses with sheep milk sourced from local shepherds in the surrounding areas of Chianti, the Sienese Crete and the Orcia Valley, as well as milk from their own flock which accounts for about 30% of the supply used to make their cheeses.
The respect for the earth and traditions of his forefathers sparked Antonio and his family to breed his own sheep herd. Although the Morbidi family has a long-standing and honored relationship with the shepherds of Siena, having their own flock allowed SALCIS to have quality milk at all times, like when other flocks were lambing. In 2015, in beautiful Fogliano two kilometers from Siena–for the well-being of sheep and land–the Morbidi family built an environmentally “green” sheepfold (or barn) made of hay bale walls, natural wood and a grass roof.
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