Tuscany; Monteriggioni; cheese manufactory Salcis (Caseificio Salcis): ripening Pecorino cheese; Cheese manufactory Salcis (Caseificio Salcis S.a.s.) was founded in 1941 as a unification of small producers dedicated in production of meat; ham; salami and sausages. In 1960; only; cheese production was added. Today; the manufactory is owned by the Morbidi family; chief is Antonio Morbidi. Around 2 million liters of sheep milk are used to produce 30 different cheeses; mostly Pecorino DOP fresco (fresh); and Pecorino DOP stagionato (long time ripened). But there are made also daily fresh Ricotta and Ricottina. All cheeses are protected with the DOP label. The number on the label indicates even the exact manufactory.