The Pecorino Romano is a hard cheese, cooked, produced with fresh sheep milk, whole, coming exclusively from the farms of the production area.

All the good of ovine milk enclosed in an artisan caciotta.

Seasoned caciottina flavored with rosemary.

Pecorino cheese from table to soft pasta obtained from selected milk, sweet and delicate taste with intense and characteristic aroma.

The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia.

The truffle pecorino is a Tuscan cheese produced with sheep's milk and an addition of black truffle that characterizes it.

This Brie de Cantorel cheese surprises us for its unique and delicate taste but also for its shape.

Produced exclusively with Piedmontese milk from selected farms of the territory and enriched with Curcuma.

The particularity of this cheese is given by the seasoning, which takes place in the underground cellars located in Biella in Piedmont.

This semi-molle cut pistachio cheese is obtained from bovine milk and is typically distinguished by the taste due to the presence of roasted pistachio in addition to the final manufacturing phase.

It has a cylindrical shape with a frame of the basket, the crust is thin in yellow-brown and the interior is soft, compact in white-avory color. The taste is tasty and the pleasant smell.

In this pecorino with a lively taste and decided white pasta is enriched by the pungent and slightly spicy notes of the local organic chili.

It is a fresh sheep cheese, ready to be tasted after only 20/25 days.

Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.

Pecorino Toscano is produced exclusively with sheep's milk from pastures in the area of origin.

The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.

Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia

A delight for the palate Caciotta Toscana is a cheese that comes from the mixture of cow's milk and pasteurized sheep.

The Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste.

The Ribbed Rustic Caciotta is a pressed cheese produced with pasteurized cow milk

It shows an intense straw-coloured crust with a canned surface.

The Pecorino Toscano DOP with soft pasta, has a minimum maturation period of 20 days (but normally is prolonged up to 45/60 days).

The characteristic of this product, should be sought in the seasoning.

Seasonally produced cheese at local level from sheep's milk raised mainly to grazing

Siena is not only known for its famous Palio but also for its cheeses produced with sheep's milk coming from its lush pastures.

With an unmistakable, intense taste and owes its name to Bagnoli Irpino, one of the breeding centers of the sheep breed.

A journey on the dunes of Monte Formicoso, its flowers, its winds, its herbs.

It is great with jams and honey, perhaps accompanied by a good red wine, which exalts the countless nuances.

It is produced with milk withdrawn on the areas of specific origin as regulated by the Regulation of the Consortium for the Management and Production of Pecorino DOP .

Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.

The Gran Sardo is a table pecorino cheese with typical mule back barley, smooth crust of yellow or black color, hard paste compact or slightly look, of course white.

Historically the taste of walnut accompanies cheese on the tables of the nobles.

Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia

Sardinian cheese with soft pasta with a sweet and intense taste, slightly acidic, enhancing the typical aromas of Sardinian pastures.

Pecorino of ancient tradition, characterized by an accurate preparation entirely handmade.

Pecorino cheese from table and grater, red-lined yellow crust, compact semi-cotta pasta of straw yellow colour.

The Colosseum box has typical Roman cured meats and cheeses of excellent quality.

Pecorino from the medium-long seasoning, produced with fresh milk worked raw and carefully selected by our best stables. The natural microbial flora kept from raw milk gives the cheese a rich and intense flavor, which recalls to the palate and to the mind the typical scents and smells of the pasture, in a triumph of flavors and aromas.

Historical recipe of the dairy, La Pecora vera is a semi-stagioned pecorino, balanced and with average sapidity, produced with only pasteurized sheep's milk.

The Fontana di Trevi box has cured meats, cheeses and typical Roman sauces of excellent quality.

The perfect box for spicy lovers.