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.

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

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

Seasoned caciottina flavored with rosemary.

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

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.

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

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

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

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.

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

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

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