The Fabbrica Sammarinese del Formaggio is based in Falciano, in the Republic of San Marino, and brings two families of products to the table: Gran Marino, a hard cow’s milk cheese available in three ageing styles, and three pecorinos made from pasteurised sheep’s milk. The catalogue is small and precisely documented down to the last detail, from the size of the wheels to the recommended serving temperatures.
Gran Marino is made from just three ingredients — cow’s milk, salt and rennet — with no GMOs, and changes name depending on how long it spends in storage: Gran Marino, aged for a minimum of 12 months; Riserva, aged 16 months; and Riserva Premium, aged 24 months. The first reveals notes of fresh milk, butter and grass, with a compact texture and barely perceptible tyrosine crystals. The Riserva brings out melted butter, broth, pineapple and citrus, with a grainier structure. The Premium shifts toward walnut, hazelnut, nutmeg and pepper, with a subtle spicy note and crunchy crystals. Gran Marino is served at 15-18°C, while the two Riserva versions are best enjoyed at 14-17°C.
As for sizes, a whole wheel weighs between 36 and 42 kilograms, while for home use there is a fixed-weight portion of 150 grams. The cheese should be stored in the fridge between 0 and 8°C, with a shelf life of 180 days.
The three pecorinos and the Cheese Trilogy
There are three pecorinos, each instantly recognisable. Bianco Marino is the most classic, with an inedible rind and a profile that balances sweetness and character. Nero Marino has a black rind and is the most intense of the three. Tartufo Re is a pecorino with 1.7% summer truffle shavings, bold yet balanced, with the truffle lingering on the finish without overpowering the rest. Whole wheels range from 1.3 to 2.5 kilograms, with a fixed-weight format of 450 grams and a smaller portion of 150 grams. These cheeses should be kept between 0 and 4°C.
For those who want to try all three without buying whole wheels, there is the Cheese Trilogy, a pack that brings together the three pecorinos already cut into wedges, designed as an appetiser. For the Tartufo Re, the company even suggests pairings: full-bodied reds such as Barbaresco, Barolo, Pinot Noir and Vino Nobile di Montepulciano, beers like Pils, Helles or Lager, and on the table, seasonal vegetables, cured meats, fruit preserves or acacia honey.
The point the company emphasises most is ageing, which takes place in temperature- and humidity-controlled environments in the Republic of San Marino — what the company’s website calls the «Ancient Land of Liberty». Raw materials come from qualified suppliers with quality and traceability certifications, and the stated philosophy is one of simple products, free from GMOs, with short ingredient lists.
Those who want to see the cheeses in person can visit the showroom at Strada degli Angariari 13 in Falciano, open by appointment. For orders, information and appointments, the company can be reached through its website, sanmarinoformaggi.com, or by email at info@sanmarinoformaggi.com.
