Curiosity and experimentation characterize the productions of the Sanguineto Dairy: “Pecorino with chilli, pecorino with ginger, pecorino with wild fennel” Laura tells us: “We also experienced a production of pecorino with chocolate. We like to create new products and combinations starting from the product we know best, milk ". Sheep's milk and cow's milk, processed since the early 1970s when the dairy was born for the production of cheeses made with the milk of the cows of  Forsoni family's farm.

Today the sons Fabio and Flavio renew the family tradition, passing on the lessons learned from their parents, with an eye to the future. While the dairy is preparing to host visits also opening a new sale point, an ancient oak churn to produce butter, positioned right in the center of the production laboratory, takes us back to the beginnings of the history of this dairy, which has decided to celebrate its territory starting from the label, on which the Montepulciano Town Hall stands out.