These delicious scamorzine, hide inside a heart of olives dripping of high quality
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
More and more appreciated goat cheeses, have great nutritional qualities and a taste that develops in the first few weeks and is aged a month from the processing and among these is the "daughter" .
Pecorino Toscano is produced exclusively with sheep's milk from pastures in the area of origin.
Cheese obtained from the processing of pasteurized cow's milk, worked with traditional technologies with the help of the addition of selected lactic ferments.
The Caciotta di Amatrice is a semi-seasoned cheese that despite its short seasoning has a fresh and soft taste.
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 “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.
The clarified butter gives browning and a great taste to your food and your sauces.
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 Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
With its elongated shape and its characteristic name of Apulian lands, the philn is an inevitable product on the tables of lovers of scamorza.
It is made in the shape of a pear, with a "head" underlined by a strozzatura and a tie with straw thread.
It is a cheese with compact pasta and flavor and typical aromas.
Semi-seasoned cheese produced with pasteurized sheep milk.
The Pecorino Toscano DOP with soft pasta, has a minimum maturation period of 20 days (but normally is prolonged up to 45/60 days).
Typical cheese produced all year round at regional or local level (smoked) from cow's milk raised to grazing or fixed stabing.
The seasoned caciocavallo of Monti Lattari is a seasoned cheese for 12 months.
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.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
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.
The smoked scamorza is a fresh cheese, especially for its compact and tender yarn paste, has a delicate taste and a mild aroma.
The Gruyère AOP is known by gourmets from all over the world for its refined aroma so special.
Gorgonzola is a very tasty cheese perfect also to taste in purity spread over bread.
The Stravecchio is an aged tome on fir-trees in traditional cellars.
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 scamorza is a typical spun cheese from the center-south Italy.
The taste has more pronounced taste due to the characteristic of smoking.
The Caciocavallo Silano DOP is a semi-drum cheese made from whole cow's milk grown in the production area.
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
Seasoning takes place in thousand-year-old caves of tuff and stone, where an optimal habitat is created for the seasoning of products that acquire inimitable organoleptic properties and a unique taste
Sardinian cheese with soft pasta with a sweet and intense taste, slightly acidic, enhancing the typical aromas of Sardinian pastures.
Cheese from millenary history, the king of Piedmontese cheeses.
Many products, a thousand sizes, a guarantee: the quality Biraghi.
Its way of proposing extends its spectrum of use by going beyond the use at the table, to perform with great identity in aperitifs and appetizers.
The Antique Eccellenza Umbre are a line of cheeses that combines the ancient dairy art of Norcia and the most modern production techniques to give life to 100% Italian products, of excellent quality.
Homogeneous consistency with some small leaf, straw yellow