Il Fiorino

What Il Fiorino does

Il Fiorino (legal entity Caseificio il Fiorino S.R.L.) is an Italian artisan pecorino cheese producer founded in 1957 by Duilio Fiorini in Roccalbegna, in the Maremma region of southern Tuscany, and currently co-led by Angela Fiorini and Simone Sargentoni. The company produces over 40 varieties of pecorino cheese — spanning Classici, Aromatizzati, Affinati, Elite, Biologici, and Freschi lines — using 100% Maremma sheep's milk sourced from trusted shepherd farms within an 80 km radius. Core production is hand-crafted; premium and signature cheeses (Riserva del Fondatore, Cacio di Caterina, Cacio di Afrodite, Cacio di Venere) are aged in La Grotta dei Fiorini, a natural cave system carved into the rock of Roccalbegna. Several products carry Pecorino Toscano DOP certification (the company was a founding member of the Consorzio di Tutela in 1985) and PAT recognition from the Italian Ministry of Agriculture. Since 1964, Il Fiorino has accumulated over 200 international awards, including the Great Taste Awards Golden Fork From Italy (2023) and multiple 3-star ratings in 2024 and 2025.

The business operates a multi-channel model. Direct-to-consumer revenue flows through an e-commerce platform (ilfiorinoshop.it) and two owned physical retail stores — La Bottega de Il Fiorino in Roccalbegna (opened 2006) and Casa Fiorini in Grosseto (opened October 16, 2024, approximately 130 sqm), with the latter stocking over 50 curated specialty food products from partner Italian producers. Wholesale distribution serves foodservice operators and specialty retailers across Italy and internationally in London, Stockholm, Tokyo, New York, and Sydney; international expansion is supported by EU co-financing under POR FESR Toscana 2014-2020 (FIOR.INT project) and PSR 2014-2020 Measure 4.2.1, alongside active participation in major trade fairs (Anuga, TutToFood, Cibus, Taste, B2Cheese). Ancillary revenue comes from cheese-tasting experiences (Caseifici Aperti open days, bespoke tastings) and agrotourism at the Roccalbegna facility. Operations are supported by a 112.5 kW photovoltaic installation that provides approximately 34% of facility energy (€20,000 annual savings). Headcount stands at 11–50 employees, with revenue not publicly disclosed and ownership remaining within the founding Fiorini family. The company is headquartered at Loc. Paiolaio, 58053 Roccalbegna (GR), Italy, with second retail at Via Cina, 58100 Grosseto (GR).

Name

Il Fiorino

Legal name

Caseificio il Fiorino S.R.L.

Website

https://caseificioilfiorino.it

Company type

Private

Founded year

1957

Operating status

Operating

Headcount range

11–50 employees

Short description

Il Fiorino is a family-owned Italian artisan cheese producer (founded 1957, Roccalbegna, Tuscany) making over 40 varieties of pecorino from 100% Maremma sheep's milk, aged in natural grotto caves and sold via wholesale to restaurants and specialty retailers worldwide, plus its own e-commerce shop and two retail stores in Roccalbegna and Grosseto.

Ownership category

akta.pro rank

Product category

Artisan Cheese

NAICS

Cheese Manufacturing (311513), Dairy Product (except Frozen) Manufacturing (31151)

SIC

Dairy Products (2020)

akta.pro primary industry

Cheese Manufacturing (AFAKAKAB)

akta.pro secondary industries

Ripened Natural Cheese Manufacturing (Semi-Soft, Hard & Blue) (AFAHABAB), Cheese Aging/Affineur Services (Maturation & Cave-Aging) (AFAHABAH), Fresh/Natural Cheese Manufacturing (Unripened & Soft) (AFAHABAA)

Keywords

• Artisan cheese
• Pecorino cheese
• Sheep milk cheese
• Aged cheese
• Tuscan cheese

Headquarters

HQ city

Roccalbegna

HQ country

Italy

HQ region

Europe

Offices2 records

Markets served

GTM type

B2C

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Personnel, Operations, Infrastructure, Marketing or Sales

Revenue model

1. Artisan Cheese Product Sales: Sale of over 40 varieties of artisan pecorino cheeses through retail and wholesale channels. Products span fresh cheeses (Pecorino Toscano DOP fresco, Morbidosa, Fresco del Fiorini, Cacio Marzolino), semi-aged cheeses (Semistagionato del Fiorini, Fior di Cardo), aged cheeses (Pecorino Toscano DOP stagionato, Cacio Nero, Pecorino con Tartufo), premium Elite cheeses (Riserva del Fondatore, Cacio di Caterina, Cacio di Afrodite, Cacio di Venere), organic cheeses, and flavored/aromatic cheeses. Products are sold by weight at variable prices depending on variety, aging time, and format.
2. E-commerce and Direct Retail Sales: Direct-to-consumer sales through the company's e-commerce platform (ilfiorinoshop.it) and two physical retail stores: La Bottega de Il Fiorino in Roccalbegna (opened 2006) and Casa Fiorini in Grosseto (opened October 2024, ~130 sqm). Casa Fiorini also stocks over 50 specialty food products from partner Italian producers, creating a diversified retail revenue stream.
3. Wholesale and Foodservice Distribution: Wholesale distribution of cheeses to restaurants, delicatessens, specialty food shops, and distributors. Il Fiorino products reach prestigious restaurants and shops internationally: London, Stockholm, Tokyo, New York, and Sydney. Italian domestic distribution covers restaurants and gastronomy outlets throughout Italy.
4. Tasting and Experiential Tourism: Il Fiorino offers cheese tasting experiences at the Roccalbegna facility. The company hosts 'Caseifici Aperti' open days (e.g., May 2025 events), 'Alla scoperta della Maremma' experiences (June 2026), and bespoke tastings for visitors. These experiences generate ancillary revenue and drive brand loyalty and direct product sales.

Pricing tiers

Go-to-market motion3 records

Distribution channels5 records

Marketing channels6 records

Core offering

Il Fiorino produces over 40 varieties of artisan pecorino cheeses from 100% Maremma sheep's milk, including aged, semi-aged, fresh, flavored, organic, and cave-aged Elite varieties. Products are sold through the company's own e-commerce platform (ilfiorinoshop.it), two physical retail stores (La Bottega in Roccalbegna and Casa Fiorini in Grosseto), and wholesale to Italian and international restaurants, delicatessens, and specialty food shops. Natural aging occurs in the company's signature La Grotta dei Fiorini underground cave system.

Product overview

Caseificio Il Fiorino is an artisan cheese company founded in 1957 specializing in pecorino cheeses. The product portfolio spans over 40 types organized into categories: Classici (Classic) including Pecorino Toscano DOP Stagionato, Semistagionato del Fiorini, and Fresco del Fiorini; Elite/premium products including Riserva del Fondatore, Cacio di Afrodite, Cacio di Venere, Cacio di Caterina, and Cacio di Giove; Aromatizzati (Flavored) including Pecorino con Tartufo and Pecorino al Pistacchio di Bronte DOP; Affinati (Aged/Affined) including Fiorin Blu and Cacio Nero; Biologici (Organic) including Fior di Natura with vegetable rennet; and Freschi (Fresh) including La Morbidosa, Marzolino D'Etruria, and Cacio Marzolino varieties. Products are distributed through their own e-commerce shop (ilfiorinoshop.it), two retail locations in Roccalbegna and Grosseto, and through foodservice channels worldwide.

Differentiator

Problem solved

Functional benefit

Brands

• Riserva del Fondatore: Flagship aged pecorino cheese, one of the most awarded cheeses in the world, created in 2006 to honor the founder Duilio Fiorini.
• Cacio di Afrodite
• Podere Bartarello
• Casa Fiorini
• Poderi d'Amiata

Products and services

• Pecorino Toscano DOP Stagionato Aged pecorino cheese with Protected Designation of Origin certification, recognized for its persistent, balanced and elegant flavor. Aged in refrigerated cells for at least 120 days. Targeted at foodservice and retail customers seeking certified regional Italian cheese.
• Marzolino D'Etruria Traditional Tuscan cheese with ancient Etruscan origins. Distinguished by its ovoid shape, delicacy, and sweet flavor. Fresh raw milk cheese from Maremma aged 15-25 days. Targeted at retail and foodservice customers seeking authentic historical Italian cheese varieties.
• Cacio di Afrodite Semi-cooked aged pecorino, made with the best Maremma milk and matured in the natural grotto of Il Fiorino in Roccalbegna. Distinguished by elongated shape and balanced, pleasant and harmonic taste. Targeted at premium foodservice and retail customers. Won the Golden Fork From Italy at the 2023 Great Taste Awards.
• Riserva del Fondatore Premium aged pecorino created in 2006 to honor founder Duilio Fiorini, considered the 'King of pecorinos' and one of the most awarded cheeses in the world. Targeted at premium foodservice and retail customers.
• Pecorino Bartarello Stagionato Latte Crudo Aged raw milk pecorino with longer aging than its fresh counterpart, featuring more balanced flavors with a long persistent finish. Aged minimum 60 days. Targeted at consumers and chefs seeking raw milk (latte crudo) artisan cheese.
• Fiorin Blu Blue veined pecorino cheese made with the best milk from Maremma pastures and Penicillium roqueforti. Natural rind decorated with white and gray mold traces. Soft paste with well-distributed veining. Targeted at premium foodservice and retail customers seeking blue cheese alternatives.
• Pecorino con Tartufo Fresh pecorino flavored with tartufo scorzone and bianchetto, cut into fine pieces and slices for greater body and flavor. Tender paste with delicate and balanced taste. Targeted at gourmet consumers and chefs.
• Cacio Nero Classic aged Tuscan pecorino with black rind that recalls cheeses made by founder Duilio Fiorini for special occasions. The dark color highlights the elegance of flavors and aromas. Targeted at retail and foodservice customers seeking traditional aged pecorino.
• Fior di Cardo Traditional Tuscan pecorino produced with vegetable rennet extracted from thistle flowers. Semi-aged cheese with elastic and well-soluble paste, featuring intense herbaceous notes from Maremma pastures. Targeted at vegetarian consumers and customers seeking traditional rennet alternatives.
• Cacio di Venere Aged pecorino with biological Maremma milk and biological Tuscan white truffle from Stefania Calugi. Full taste reinforced by special truffle notes in an harmony of delicate and balanced flavors. Targeted at gourmet consumers and premium foodservice.
• Pecorino Bartarello Latte Crudo Raw milk pecorino celebrating the history of the Fiorini family and long cheesemaking tradition. Produced with selected raw Maremma milk from the best farms, worked fresh. Targeted at consumers seeking authentic raw milk artisan cheese.
• La Morbidosa Fresh pecorino with distinctive soft, unmistakable and pleasant consistency. Classic fresh cheese with sweet, delicate and soft flavor, perfect for everyday consumption. Targeted at consumers seeking mild everyday fresh cheese.
• Fior di Natura Fresh pecorino with certified biological milk from Maremma pastures and vegetable rennet. Designed for health-conscious customers seeking vegetable-based authenticity with perfect balance between saltiness and sweetness. Targeted at vegetarian and organic consumers.
• Fresco del Fiorini Classic fresh pecorino produced with the same artisanal cheesemaking methods as founder Duilio Fiorini over 60 years ago. Recognizable by typical compact paste and sweet flavor. Targeted at everyday consumers seeking traditional fresh pecorino.
• Cacio di Caterina Tribute to women and the ancient cheesemaking art of the Fiorini family. Cylindrical cheese with compact, rigid and friable paste. Aged in the natural grotto of Roccalbegna with typical white and gray molds. Targeted at premium foodservice and retail customers.
• Semistagionato del Fiorini Classic semi-aged pecorino nicknamed 'passoccio' in Maremma for its half-ripening tradition. Aged in refrigerated cells for at least 45 days with balanced, savory, round flavor and medium intense herbaceous and animal notes. Targeted at everyday retail and foodservice customers.
• Cacio Marzolino a Latte Misto Fresh cheese produced with bovine and ovine milk from Maremma. Made from an original recipe by founder Duilio Fiorini, recognizable by the classic oval shape made by hand. Targeted at consumers seeking traditional mixed-milk fresh cheese.
• Cacio Marzolino di Pecora Transhumance cheese in pure sheep's milk version. Name derives from the production period starting in March. Recognizable by soft paste and balanced, round flavors. Targeted at retail and foodservice customers seeking pure sheep's milk fresh cheese.
• Poderi d'Amiata New product line launched in 2026 featuring products from the Amiata area, debuted at the International Cheese & Dairy Awards where it reached the international podium. Targeted at premium retail and foodservice customers.
• Cacio di Giove Award-winning aged pecorino featuring saffron. Delicate flavor in perfect balance between saffron and pure sheep's milk. Targeted at premium retail and foodservice customers.
• Grotta del Fiorini Aged pecorino matured in the natural grotto of Roccalbegna. Named after the company's natural aging caves. Targeted at premium foodservice and retail customers.
• Pecorino al Pistacchio di Bronte DOP Pecorino flavored with PGI pistachio from Bronte. Gourmet cheese combining Sicilian pistachio with Maremma sheep's milk. Targeted at gourmet consumers and premium foodservice.
• Fior di Maggengo Aged pecorino refined with acacia honey and flowers from the pastures. Introduced in 2023. Targeted at gourmet consumers and foodservice customers.
• Fior di Natura Semistagionato Semi-aged version of Fior di Natura with biological milk and vegetable rennet. Targeted at vegetarian and organic consumers seeking slightly aged cheese.

Quantifiable outcome

• Over 200 international awards since 1964, including 191 medals by 2023; only ~2% of Great Taste Awards entries achieve 3 stars while Il Fiorino has received multiple 3-star ratings.
• +2 more outcomes

Named customers2 records

Segments4 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature4 records

Partnerships

Five partnerships are on record, tiered minor and core.

• Latteria PerenzinminorGTM or Marketing Partner · 1 May 2026Il Fiorino and Latteria Perenzin announced a partnership at TutToFood Milano (May 2026), with the shared objective of exploring new markets together. Both dairy companies are traditional Italian artisan cheese makers seeking to expand their distribution through cross-promotion and joint market presence at trade events.
• Stefania CalugicoreStrategic or Co-development PartnerStefania Calugi is a producer of biological white truffle (tartufo bianchetto biologico toscano) who supplies Il Fiorino for its truffle-infused cheeses. The Cacio di Venere is produced with Calugi's organic white truffle, and Stefania Calugi's Ragù di cinghiale (wild boar sauce) is sold at Casa Fiorini in Grosseto. This is a long-term ingredient partnership integral to Il Fiorino's premium Elite product line.
• La ValdorcianaminorChannel Partner/ Reseller/ DistributorLa Valdorciana is an artisan pasta producer using ancient wheat varieties (Senatore Cappelli) that supplies pasta sold at Casa Fiorini in Grosseto. The company represents one of over 50 partner producers whose specialty products are stocked at Casa Fiorini alongside Il Fiorino cheeses.
• Azienda SalustriminorChannel Partner/ Reseller/ DistributorSalustri is a winery located at Poggi del Sasso, on the slopes of Monte Amiata and the Maremma. Their Santa Marta red wine is sold at Casa Fiorini and recommended as an pairing with Maremma dishes. The winery represents the local enological excellence selected for Casa Fiorini's curated product range.
• Casa Fiorini Partner Producers (50+ Italian Food Producers)minorChannel Partner/ Reseller/ DistributorCasa Fiorini in Grosseto stocks products from over 50 partner Italian and international food producers, including cured meats (salumi), wines, jams, olive oil, and craft beers. These partner products are curated by Angela and Simone to complement Il Fiorino's cheeses and represent the excellence of Italian gastronomy.

Scale indicators7 records

Recent moves10 records

Expansion highlights6 records

Direct peers

• Jasper Hill Farm: US Vermont-based artisan cheese producer known for cave-aged cheeses using dedicated aging cellars. Closest international parallel to Il Fiorino's grotto-aging concept and premium positioning in fine-dining/specialty retail.
• Neal's Yard Dairy: UK-based specialist cheese affineur and retailer sourcing and aging artisan European cheeses (including Italian pecorino) for the London and international fine-dining market. Overlap in distribution channel and customer base for premium aged Italian cheeses.
• Rogue Creamery: Oregon-based award-winning artisan cheese producer with cave/cellar-aged blue and aged cheeses. Comparable small-scale, award-driven, internationally distributed artisan model focused on aged formats.
• Fattoria La Vialla: Family-owned Tuscan biodynamic farm and dairy producing artisan pecorino and related cheeses with a strong terroir and organic story. Comparable in scale, ownership profile, and direct-to-consumer + international wholesale GTM.
• Podere Il Casale: Artisan Tuscan dairy producing organic sheep's milk cheeses including aged pecorino, on a small-farm model with direct retail. Comparable in artisan production methods, organic/raw milk positioning, and farm-to-consumer narrative.
• Caseificio Busti: Long-established Tuscan pecorino producer operating in the same Maremma-adjacent region, with comparable DOP certification, traditional artisan production, and aged pecorino portfolio. Direct competitor in Italian pecorino category with similar distribution model.
• Latteria Perenzin: Italian artisan cheese maker (Veneto) producing aged and traditional cheeses. Recently announced a partnership with Il Fiorino at TuttoFood 2026, indicating direct peer overlap in artisanal Italian cheese targeting export markets.
• Caseificio Pinzani: Multi-generational Tuscan pecorino caseificio producing traditional aged and fresh pecorino cheeses. Direct competitor in DOP pecorino category with comparable handcrafted production and family-led brand.

Regional players

• Pecorino Sardo DOP Producers (e.g., Argiolas Formaggi): Sardinian artisan pecorino producer with DOP certification, comparable in artisan methods and premium positioning but in a different geographic region. Represents the primary regional alternative DOP pecorino category competing for shelf space in Italian and export specialty retail.

Broad incumbents

• Granarolo: Italy's largest dairy company producing a wide range of cheeses (including pecorino lines) under major industrial brands. Broad incumbent with overlapping category presence but at much larger scale and lower price tier.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat6 records

Key risks6 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/caseificioilfiorino
• Instagraminstagram.com/caseificioilfiorino
• Xx.com/ilfiorino

Compliance3 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Il Fiorino