Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia
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Made with only sheep's milk pasteurized by its own company, Pienza and Val d'Orcia. The ashes pecorino is so called because it is aged under the ashes. The taste is sweet, with notes of cooked butter and ripe fruit. The ash dries the internal humidity of the pecorino, bringing the consistency to a more friable paste, creating real scales.
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The red wine caciottina is inspired by the custom, born centuries ago, to hide the cheese in the vinaccia.
The Pecorino Romano is a hard cheese, cooked, produced with fresh sheep milk, whole, coming exclusively from the farms of the production area.
Sardinian cheese with soft pasta with a sweet and intense taste, slightly acidic, enhancing the typical aromas of Sardinian pastures.
The characteristic of this product, should be sought in the seasoning.
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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 Colosseum box has typical Roman cured meats and cheeses of excellent quality.
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Seasoned caciottina flavored with rosemary.
The “primitive” therefore differs from the other products transformed precisely for the characteristic of the processing in LATTE CRUDO.
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.
